Roasted Butternut Squash Puree
This is very easy and healthy. It tastes like pumpkin pie!
Ingredients
4
Original recipe yields 4 servings
Directions
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Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
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Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
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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.
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 total fat; 0 mg cholesterol; 395 mg sodium. 40.3 g carbohydrates; 3.7 g protein; Full Nutrition
