Recipe courtesy of Michele Urvater
Winter Squash Puree
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 220
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 31
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 18
- Sodium
- 701
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
2 pounds winter squash such as Acorn, Hubbard or Butternut
Vegetable oil
1 cup evaporated skim or low fat milk
3 inch piece cinnamon stick
4 whole cloves
1 clove garlic
2 tablespoons butter
Salt and freshly ground black pepper
Directions
- Preheat oven to 375 degrees. cut squash in half, scoop out seeds, brush cut surfaces with oil and set them face down on a baking sheet. Bake until very tender, about 30 to 45 minutes, depending on how large the squash is.
- While this is baking, bring the milk, cinnamon stick, cloves and garlic to a simmer. Remove from heat and let the milk infuse while squash is baking.
- When squash is done, remove it from oven and scoop out the cooked flesh which you should transfer to a food processor or blender. Strain the infused milk to remove the spices and garlic and blend infused milk with the squash to make a puree. Beat in butter if you wish and season to taste with salt and pepper. You can make this in advance and reheat in a double boiler.