Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Roasted Squash Puree
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- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 81
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 292 mg
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 81
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 292 mg
Ingredients
Directions
- Heat the oven to 400 degrees F/200 degrees C.
- Halve the squash lengthwise and lay, face-down on a baking sheet. Bake until the flesh of the squash is completely soft, about 30 minutes. Remove and scoop the flesh into a bowl. Mash with butter to taste. Season with salt and pepper. Serve.
