Try this Hubbard Squash Puree with Orange And Candied Ginger recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 425?. Cut the squash in half lengthwise and place cut-side up on a lightly greased roasting pan. Roast the squash in the oven until tender, about 50 minutes. Remove the squash from the oven. Using a large spoon, scrape the squash flesh into the bowl of a food processor. Add the brown sugar, fresh ginger, candied ginger, orange juice concentrate, and butter and puree until smooth. Season to taste with the salt and pepper. Top with the ground hazelnuts and serve immediately. To serve refrigerated puree, reheat just until warm through, then top with the ground hazelnuts and serve. Per serving: 169 Calories (kcal); 11g Total Fat; (57% calories from fat); 2g Protein; 17g Carbohydrate; 16mg Cholesterol; 8mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 4 | ||
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Calories: 474 | ||
Calories from Fat: 350 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.9g | 52 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 17.1mg | 1 % | |
Potassium 122.4mg | 3 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 32.2g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 474
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