Butternut Squash Puree

Ingredients

• 1 butternut squash, about 2 pounds
• Salt to taste
• 2 tablespoons butter
• 1 tablespoon honey
• ⅛ teaspoon freshly grated nutmeg
• ⅛ teaspoon ground allspice
• Pinch cinnamon
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    169 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 2 grams protein; 15 milligrams cholesterol; 10 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. Pare the squash, remove the seeds and cut into 1 1/2-inch cubes. Place the cubes in a saucepan, cover with water and add salt. Bring to a boil, cover and simmer 5 minutes or until tender.
2. Drain and put through a food mill or food processor. Return the puree to the saucepan and add the butter, honey, nutmeg, allspice, cinnamon, salt and pepper. Blend well until smooth. Serve hot with the ham loaf.

15 minutes