Directions:
- Preheat the oven to 375°F.
- Prick the squash with the tip of a knife and place in a pan in the oven.
- Bake until tender when pierced, about 50 to 60 minutes, depending on size.
- Or microwave 20 minutes.
- Remove from the oven and, when cool enough to handle, cut in half. Scoop out the seeds and fibers and discard. Scoop out the flesh and blend it till smooth adding a but of water or orange juice to help puree. You should have about 3 cups purée.
- Warm the olive oil or butter in a sauté pan over low heat. Add the onion and sauté until very soft and sweet, about 15 minutes,if needed add brown sugar.
- Add the puréed squash, season with salt and pepper, and add lemon zest, ginger, nutmeg and cinnamon.
- Cook over very low heat, stirring often, until dry, about 5-10 minutes. Transfer to a warmed serving dish and sprinkle with mint, parsley, or rosemary, if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.5 Kcal (613 kJ) | ||
| Calories from fat | 42.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Sodium | 8.03mg | 0% | |
| Potassium | 817.32mg | 17% | |
| Total Carbs | 26.13g | 9% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 26.2mg | 44% | |
| Iron | 2.3mg | 13% | |
| Calcium | 82.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 57.08 Kcal (239 kJ) | ||
| Calories from fat | 16.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 7% | |
|---|---|---|---|
| Sodium | 3.13mg | 0% | |
| Potassium | 318.42mg | 17% | |
| Total Carbs | 10.18g | 9% | |
| Sugars | 0.9g | 9% | |
| Dietary Fiber | 1.96g | 20% | |
| Protein | 0.96g | 5% | |
| Vitamin C | 10.2mg | 44% | |
| Iron | 0.9mg | 13% | |
| Calcium | 32.2mg | 8% | |
* 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.
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