Butternut Squash Puree
- Number of Servings: 8
Ingredients
1 butternut squash, 1/4 cup of butter (salted or unsalted will do! You can probably use margarine, but it wouldn't be quite as delicious.), 2-4 tablespoons maple syrup (use the real stuff, adjust as per your sweetness requirements), plus a dash of salt.Especially delicious in the fall and winter!
Makes about 8 servings, depending on the size of your butternut squash. This stuff is heaven in a bowl, though, so it might be more like 5 or 6...
1. Slice the butternut squash in half, scrape out the seeds with a spoon.
2. Place both halves face down on a baking sheet and pour water in pan (enough to cover the edge of the squash).
3. Bake in a 350* oven for 30 minutes, or until squash is fork tender. Remove from the oven.
4. Cut butter into pieces and put in mixing bowl. Use a spoon to scrape the flesh of the squash from the skin and place over the butter.
5. Add maple syrup and a dash of salt.
6. Puree in blender until creamy and delicious! (Alternately, you can mash with a potato masher for a more "rustic" look.)
Number of Servings: 8
Recipe submitted by SparkPeople user JEANSONSUNDAY.
1. Slice the butternut squash in half, scrape out the seeds with a spoon.
2. Place both halves face down on a baking sheet and pour water in pan (enough to cover the edge of the squash).
3. Bake in a 350* oven for 30 minutes, or until squash is fork tender. Remove from the oven.
4. Cut butter into pieces and put in mixing bowl. Use a spoon to scrape the flesh of the squash from the skin and place over the butter.
5. Add maple syrup and a dash of salt.
6. Puree in blender until creamy and delicious! (Alternately, you can mash with a potato masher for a more "rustic" look.)
Number of Servings: 8
Recipe submitted by SparkPeople user JEANSONSUNDAY.
Nutritional Info Amount Per Serving
- Calories: 95.4
- Total Fat: 5.8 g
- Cholesterol: 15.3 mg
- Sodium: 63.7 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.8 g
- Protein: 0.6 g
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