Butternut Squash and Rutabaga Purée Recipe

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Ingredients

Count

Nutrition

166

Calories

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Ingredients:

Serving

4 1/2 lb butternut squash, peeled, seeded , cut into 1-inch pieces
1 cup (or more) canned low-salt chicken broth
3 lb rutabagas, peeled , cut into 1-inch pieces
1/4 cup (1/2 stick) butter

Directions:

Preheat oven to 400°F. Arrange butternut squash in single layer in 13 x9 x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.
Transfer squash and rutabaga pureée to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. (Can be prepared 1 day ahead. Cool. Cover and chill. Rewarm over low heat.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	165.93 Kcal (695 kJ)
Calories from fat	23.29 Kcal
		% Daily Value*
Total Fat	2.59g	4%
Cholesterol	6.37mg	2%
Sodium	82.8mg	3%
Potassium	1133.97mg	24%
Total Carbs	36.73g	12%
Sugars	9.52g	38%
Dietary Fiber	6.8g	27%
Protein	3.63g	7%
Vitamin C	76.9mg	128%
Vitamin A	2.1mg	69%
Iron	2mg	11%
Calcium	157.1mg	16%

Amount Per 100 g
Calories	45.26 Kcal (189 kJ)
Calories from fat	6.35 Kcal
		% Daily Value*
Total Fat	0.71g	4%
Cholesterol	1.74mg	2%
Sodium	22.59mg	3%
Potassium	309.31mg	24%
Total Carbs	10.02g	12%
Sugars	2.6g	38%
Dietary Fiber	1.86g	27%
Protein	0.99g	7%
Vitamin C	21mg	128%
Vitamin A	0.6mg	69%
Iron	0.6mg	11%
Calcium	42.9mg	16%

* 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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