Acorn Squash Puree Recipe

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Ingredients:

Serving

Directions:

Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until tender. Cool slightly.
Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended.
Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with pecans. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	204.55 Kcal (856 kJ)
Calories from fat	54.19 Kcal
		% Daily Value*
Total Fat	6.02g	9%
Cholesterol	3.4mg	1%
Sodium	535.45mg	22%
Potassium	942.25mg	20%
Total Carbs	31.99g	11%
Sugars	5.5g	22%
Dietary Fiber	5.38g	22%
Protein	9.08g	18%
Vitamin C	24.4mg	41%
Iron	2.6mg	15%
Calcium	199.3mg	20%

Amount Per 100 g
Calories	76.58 Kcal (321 kJ)
Calories from fat	20.29 Kcal
		% Daily Value*
Total Fat	2.25g	9%
Cholesterol	1.27mg	1%
Sodium	200.48mg	22%
Potassium	352.79mg	20%
Total Carbs	11.98g	11%
Sugars	2.06g	22%
Dietary Fiber	2.02g	22%
Protein	3.4g	18%
Vitamin C	9.1mg	41%
Iron	1mg	15%
Calcium	74.6mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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