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. Put in a saucepan, cover with water and add salt. Bring to a boil, cover and simmer for 5 minutes or until tender.
2. Drain the squash and put it through a food mill or processor. Return the puree to the saucepan and add butter, honey, nutmeg, allspice, cinnamon, salt and pepper. Blend well until smooth. Serve hot.

10 minutes