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Maple Squash Puree
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings, serving size about 2/3 cup
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 149 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 8 milligrams
- Sodium
- 125 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 11 grams
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings, serving size about 2/3 cup
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 149 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 8 milligrams
- Sodium
- 125 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 11 grams
Ingredients
2 (12-ounce) packages frozen cooked butternut squash or winter squash
1/3 cup water
1 tablespoon butter
2 tablespoons maple syrup
Salt
Directions
- Put the frozen squash and water into a large saucepan. Cook over a high heat until the Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes.
- Whisk in the butter and maple syrup and season with salt, to taste.
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