Butternut Squash Puree
User Reviews
5
4 reviews
Excellent
-
Servings
6 people
-
Calories
56 kcal
-
Course
Side Dish
Butternut Squash Puree
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 medium butternut squash about 2 pounds
- 1/2 teaspoon salt
Instructions
- Wash and peel squash; trim ends. With a sharp chef’s knife, cut bottom third off of the squash, then halve that and scrape out the seeds with a spoon. Chop the entire squash into roughly 1-1/2 inch pieces.
- Place squash in a medium pot and fill with cold water. Add a 1/2 teaspoon of salt and place over high heat. Cover pot, bring to a boil, then reduce heat and simmer until squash is tender; about 10 minutes.
- Drain, return the squash to the pot and mash with a potato masher or whirl with an immersion blender.
Notes
- Puree can be made up to one day in advance and refrigerated in an airtight container.
Nutrition Information
Show Details
Calories
56kcal
(3%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
199mg
(8%)
Potassium
440mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
13288IU
(266%)
Vitamin C
26mg
(29%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 199mg | 8% |
| Potassium | 440mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 13288IU | 266% |
| Vitamin C | 26mg | 29% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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