Added to shopping list. Go to shopping list.
Ingredients1 h servings 159 cals
Original recipe yields 4 servings
- 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.
- Cook's Note:
- Vegetable broth can be used in place of the chicken stock, if desired.
Per Serving: 159 calories; 0.6 g fat; 40.3 g carbohydrates; 3.7 g protein; < 1 mg cholesterol; 395 mg sodium. Full nutrition
ReviewsRead all reviews 1