Recipe courtesy of Michele Urvater
Winter Squash Puree
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 170
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 20
- Sodium
- 559
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
3 pounds of acorn squash
1 tablespoon maple syrup
4 tablespoons softened butter, or more
Salt and freshly ground pepper
1/4 teaspoon freshly ground nutmeg
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.