Ingredients
- 2 butternut squash, peeled and chopped into large chunks
- 1 head garlic, tip cut off
- 1 tablespoon oil
- 3 sage leaves
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- Nutritional Information
Nutritional analysis per serving (16 servings)
52 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 4 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 cups
Preparation
- Preheat the oven to 425 degrees.
- Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.
- Put the squash into a food processor. Squeeze the cloves of garlic out of their skins and into the processor. Add the sage, cumin and cayenne, and puree. Refrigerate, tightly covered. Serve at room temperature.
Dining and Cooking