Butternut Squash Puree – a delicious recipe with butternut squash, cinnamon, ground nutmeg, brown sugar, butter, low-fat milk. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 375.
2
Cut stem off of squash. Cut squash lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Add 1/4 inch of water.
3
Bake the squash for 20 minutes with cut side down down, then 20 minutes with cut side up (when you flip them over you can add a little honey and/or cinnamon if you so desire). Bake until a knife can easily enter the flesh but remove from oven before the squash becomes entirely mushy.
4
Allow squash to cool enough to handle. Remove peel with paring knife, and cut peeled squash into pieces of approximately 1-2 inches.
5
Put pieces in food processor, along with the rest of the ingredients. Puree until smooth.
209
kcal
Calories
22
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 butternut squash, 2 1/2 teaspoons cinnamon, 1/8 teaspoon ground nutmeg, 1 1/2 teaspoons brown sugar or 1 1/2 teaspoons turbinado sugar, and more.
Yes, Butternut Squash Puree falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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