Squash And Orange Puree
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INGREDIENTS
- 2 lb Butternut or Acorn squash
- 1 Orange - zested and juiced
- 2 tb Butter
INSTRUCTIONS
Directions: Preheat oven to 400 degrees. Cut the squash in half lengthwise and then half crosswise. Remove seeds and membrane. Place in baking pan flesh side down and pour 1/4 cup water over the top. Bake for 1 hour, turning over after 30 minutes. Squash will lightly caramelize. When done, remove from oven and remove flesh from skin. Place in food processor and puree until smooth. Add 2 teaspoons freshly grated orange zest and 2 tablespoons fresh orange juice. Cut the butter into small pieces and add to processor. Process again and add salt and pepper to taste. Make 2 cups, serving 4 to 5.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (936g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 203 | ||
| Calories from Fat: 203 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 23g | 31 % | |
| Saturated Fat 14.6g | 73 % | |
| Monounsaturated Fat 6g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 61mg | 19 % | |
| Sodium 163.4mg | 6 % | |
| Potassium 6.8mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0.2g | 0 % | |
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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. |
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Calories per serving: 203
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