Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Vegetable Recipes for Picky Eaters
Winter Squash Puree
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 170
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 559 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 170
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 559 mg
Ingredients
Directions
- Preheat the oven to 375 degrees. Cut the acorn the squash in half and scoop out seeds and filaments. Set them, cut side up in a baking dish just large enough to hold them comfortably and pour hot water down sides of dish to come up about 1-inch up the squash. Bake for an hour or until entirely tender. Peel away skin and puree in food processor with maple syrup and butter; season to taste with salt, pepper and nutmeg.
