Try this Butternut Squash Puree recipe, or contribute your own.
Suggest a better descriptionCut the squash in half lengthwise and scoop out and discard the seeds. Bake the squash, cut side down, on a lightly oiled baking sheet in a preheated 400 degree F oven for 40 minutes or until it is tender. When it is cool enough to handle, scoop out all the pulp. While the squash is baking, in a skillet cook the onion and the gingerroot in the butter over low heat, stirring, until the onion is softened. Puree the onion mixture with the squash pulp in a food processor and add salt and pepper to taste. Yield: 2 1/2 cups or 4 to 6 servings Recipe By : COOKING LIVE SHOW #CL8726 Posted to MC-Recipe Digest V1 #235 Date: Sat, 5 Oct 1996 15:58:31 -0500 From: "Jon and Angele Freeman"
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1222 | ||
Calories from Fat: 1222 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 138.2g | 184 % | |
Saturated Fat 87.5g | 438 % | |
Monounsaturated Fat 35.8g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 366.4mg | 113 % | |
Sodium 18.7mg | 1 % | |
Potassium 40.9mg | 1 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1.4g | 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: 1222
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