Serve with cornbread.
Preheat oven to 375?. Brush squash flesh halves w/oil and place, cut side down, on baking sheet lined w/foil. Roast until very tender, about 1 hour. Cool 20 min. Remove and discard seeds. Scoop out pulp. Saute onion and carrot in butter until soft, about 10 min. Add garlic and saute about 3 more minutes. Deglaze on med high heat w/the sherry. Simmer until most of the liquid evaporates. Combine in the bowl w/the squash pulp.
Puree mixture until smooth, then strain back into pot. Stir in broth, allspice and s/p to taste. Bring to simmer and heat.
To serve, garnish each serving w/sour cream. Sprinkle a pinch of cinnamon on top and add a few apple sticks. Serve immediately.
*To safely cut the butternut squash in half, cut off both ends of the squash and then cut in half down the middle.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (907g) | ||
Recipe Makes: 6-8 Servings | ||
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Calories: 239 | ||
Calories from Fat: 104 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 16.3mg | 5 % | |
Sodium 2640.7mg | 91 % | |
Potassium 838.7mg | 22 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 10.9g | ||
Protein 17.5g | 25 % | |
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: 239
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