Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
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Squash Puree
Cookbook
Yield : Serves 8 to 10
Ingredients
- 2 large butternut squash
- Salt and freshly milled black pepper
- 2 tablespoons butter, at room temperature
- Freshly grated nutmeg
Equipment:
- Food processor
Directions
Place the squash in one or two large kettles filled with cold water. Bring to a boil and add 1 tablespoon salt per squash. Reduce the heat and simmer until tender, about 30 minutes. Drain. Cut each squash in half and remove the seeds. Remove the pulp fro the rind. Lightly puree the pulp in the food processor. Add the butter, salt and pepper, and nutmeg to taste. Serve hot.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 10 servings, and includes 1 teaspoon of added salt.
101 kcal
9 % daily value
63 % daily value
32 % daily value
632 mg
61 mg
2 g
4 g
4 g
21 g
6 mg
240 mg
2 g
2 g
7 % daily value
