Butternut Squash Puree

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Butternut Squash Puree
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
215
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie215 kcal(10 %)
Protein3.93 g(4 %)
Fat9.38 g(8 %)
Carbohydrates40.8 g(27 %)
Sugar added0.97 g(4 %)
Roughage7.37 g(25 %)
Vitamin A802.88 mg(100,360 %)
Vitamin D0.16 μg(1 %)
Vitamin E0.27 mg(2 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.15 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate0.67 μg(0 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C64.11 mg(67 %)
Potassium15.72 mg(0 %)
Calcium156.32 mg(16 %)
Magnesium1.36 mg(0 %)
Iron1.35 mg(9 %)
Iodine1.5 μg(1 %)
Zinc0.04 mg(1 %)
Saturated fatty acids5.89 g
Cholesterol26.56 mg

Ingredients

for
6
Ingredients
2 small Butternut squash
3 tablespoons unsalted butter softened (divided)
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground Black pepper (or to taste)
¼ cup heavy cream
1 pinch ground cinnamon
2 teaspoons light brown sugar (or to taste)
How healthy are the main ingredients?
Butternut squashsaltcinnamon

Preparation steps

1.
Preheat the oven to 400º F.
2.
Cut the squash in half lengthwise and scoop out the seeds using a spoon. Brush the cut sides with some of the butter and sprinkle with the salt and pepper. Place the squash in a baking dish or rimmed baking sheet and wrap pan tightly with aluminum foil. Cook until squash is fork tender, about 60 to 90 minutes.
3.
Remove squash from oven and, using a large spoon, scoop the flesh from the skin and place squash in a heatproof mixing or serving bowl. Using a potato masher, mash the squash to the desired consistency. Add the remaining butter, heavy cream, cinnamon and brown sugar and stir to combine. Taste and adjust the seasoning as necessary.