Directions:
- Heat oven to 400° F. Trim the ends from the squash, then halve lengthwise, discarding the seeds. Transfer the squash, cut-side up, to a rimmed baking sheet lined with parchment or foil. Season with the salt and pepper and top with the shallots, honey, thyme, and butter. Cover the squash with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a food processor. Puree the squash mixture until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Serve warm. (You can cover and refrigerate the puree for up to 48 hours. To rewarm, heat in a covered saucepan over low heat for 10 minutes.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1579.68 Kcal (6614 kJ) | ||
| Calories from fat | 621.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.05g | 106% | |
|---|---|---|---|
| Cholesterol | 183.18mg | 61% | |
| Sodium | 3279.64mg | 137% | |
| Potassium | 4674.85mg | 99% | |
| Total Carbs | 249.86g | 83% | |
| Sugars | 120.63g | 483% | |
| Dietary Fiber | 31.03g | 124% | |
| Protein | 22.64g | 45% | |
| Vitamin C | 224.9mg | 375% | |
| Vitamin A | 9.9mg | 331% | |
| Iron | 13.4mg | 74% | |
| Calcium | 621.3mg | 62% | |
| Amount Per 100 g | |||
| Calories | 104.98 Kcal (440 kJ) | ||
| Calories from fat | 41.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 106% | |
|---|---|---|---|
| Cholesterol | 12.17mg | 61% | |
| Sodium | 217.96mg | 137% | |
| Potassium | 310.68mg | 99% | |
| Total Carbs | 16.6g | 83% | |
| Sugars | 8.02g | 483% | |
| Dietary Fiber | 2.06g | 124% | |
| Protein | 1.5g | 45% | |
| Vitamin C | 14.9mg | 375% | |
| Vitamin A | 0.7mg | 331% | |
| Iron | 0.9mg | 74% | |
| Calcium | 41.3mg | 62% | |
* 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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