Recipe courtesy of Laura Calder
Roasted Squash Puree
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 81
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 8
- Sodium
- 292
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
1 butternut squash
1 tablespoon butter, more to taste
Kosher salt and freshly ground black pepper
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.