Butternut Squash Puree Recipe

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Butternut Squash Puree
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Ingredients
7
Count
Nutrition
39
Calories
Total time
50
Minutes
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Ingredients:

  • 2 1/2 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1 1/2 tsp brown sugar
  • 1/2 tbsp butter
  • 1 tbsp low-fat milk
  • 1/4 tsp salt

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 39.03 Kcal (163 kJ)
Calories from fat 13.66 Kcal
% Daily Value*
Total Fat 1.52g 2%
Cholesterol 4.01mg 1%
Sodium 149.13mg 6%
Potassium 138.23mg 3%
Total Carbs 6.92g 2%
Sugars 2.11g 8%
Dietary Fiber 1.58g 6%
Protein 0.55g 1%
Vitamin C 7.4mg 12%
Vitamin A 0.4mg 12%
Iron 0.5mg 3%
Calcium 39.5mg 4%
Amount Per 100 g
Calories 88.98 Kcal (373 kJ)
Calories from fat 31.15 Kcal
% Daily Value*
Total Fat 3.46g 2%
Cholesterol 9.14mg 1%
Sodium 339.99mg 6%
Potassium 315.14mg 3%
Total Carbs 15.77g 2%
Sugars 4.8g 8%
Dietary Fiber 3.59g 6%
Protein 1.26g 1%
Vitamin C 16.9mg 12%
Vitamin A 0.8mg 12%
Iron 1.1mg 3%
Calcium 90mg 4%

* 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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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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