Butternut Squash Puree With Orange and Ginger

Ingredients

• 1 medium-size butternut squash, peeled and cut into 1/2-inch cubes
• 1 ½ teaspoons grated fresh ginger
• 1 teaspoon grated orange rind
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    57 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 586 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the squash in a medium-size saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain well.
2. Place the squash in a food processor with the ginger and orange rind. Process until smooth. Add salt and pepper. Divide among 4 plates and serve immediately.

15 minutes