Try this Butternut Squash Puree recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 225-250 F. Cautiously peel the squashes tough skin with a paring knife. Halve and scoop out the seeds and pulp. Cut the vegetables into large dice. Boil in salted water for 25 minutes or until tender. If possible, steaming is preferable. Drain and dry out on a pan in oven for 10 minutes. Puree in food processor. Add remaining ingredients. Serve Hot. LA COTE BASQUE EAST 55TH STREET, MANHATTAN WINE: PULIGNY MONTRACHET From the
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 256 | ||
Calories from Fat: 242 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 71mg | 22 % | |
Sodium 45.8mg | 2 % | |
Potassium 87.5mg | 2 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 3.4g | ||
Protein 1g | 1 % | |
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: 256
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