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Pureed Butternut Squash

fast.cook's picture
  Butternut squash 3 Pound
  Brown sugar 1 Tablespoon
  Freshly grated nutmeg To Taste
  Finely chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Preheat oven to 375° F.
Line baking pan with foil; oil lightly.
Cut squash in half lengthwise; place cut side down in baking pan.
Bake 30-45 minutes (depending upon size of squash) or until you can easily pierce the flesh with a knife or skewer.
Remove seeds.
Scoop out pulp; place in blender or food processor with brown sugar, nutmeg, salt, and pepper.
Puree until smooth.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 680 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.56 g2.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 459.3 mg19.1%

Total Carbohydrates 176 g58.5%

Dietary Fiber 27.9 g111.8%

Sugars 45.4 g

Protein 14 g28.3%

Vitamin A 2918.5% Vitamin C 509.6%

Calcium 67.6% Iron 58.3%

*Based on a 2000 Calorie diet

Pureed Butternut Squash Recipe