Pureed Roasted Winter Squash (Printer-Friendly Version) | Eating Well
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Pureed Roasted Winter Squash

http://www.eatingwell.com/recipes/pureed_roasted_winter_squash.html

From EatingWell:  Fall 2003, The Essential EatingWell Cookbook (2004)

Try this roasted puree as a ravioli filling or a simple side dish.

About 2 cups puree | Active Time: 10 minutes | Total Time: 55 minutes

Ingredients

Preparation

  1. Preheat oven to 400°F. Brush a rimmed baking sheet with oil.
  2. Cut squash in half and scrape out seeds and membranes. Place the squash, cut-side down, on the prepared baking sheet. Bake until soft, 35 to 45 minutes for buttercup or acorn squash, 40 to 50 minutes for butternut. Let cool slightly.
  3. Scoop the squash flesh into a food processor. Pulse until smooth. For a chunkier texture, mash squash with a potato masher.

Nutrition

77 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 20 g Carbohydrates; 2 g Protein; 5 g Fiber; 8 mg Sodium; 547 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 cup = 1 vegetable

Tips & Notes