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My review
Roasted Butternut Squash Puree
ChristinaB
"This is very easy and healthy. It tastes like pumpkin pie!"
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Ingredients
1 h servings 159 calsOriginal recipe yields 4 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
- Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
- Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.
Footnotes
- Cook's Note:
- Vegetable broth can be used in place of the chicken stock, if desired.
Nutrition Facts
Per Serving: 159 calories; 0.6 g fat; 40.3 g carbohydrates; 3.7 g protein; < 1 mg cholesterol; 395 mg sodium. Full nutrition
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Newest
8/20/2017
This recipe is handy for those times when you find butternut squash on sale. Mine only needed 30 minutes in the oven. Also, add the broth little-by-little. I only needed one cup. After using bro...