BUTTERNUT SQUASH PUREE
Butternut squash is good for more than soup! I just had a bowl of this creamy deliciousness for my breakfast. Would taste wonderful served as a side with chicken and vegetables, or something spicy. Makes a terrific filling for ravioli, as well. But it's definitely good in a bowl all by itself.
Provided by Whats Cooking
Categories Breakfast
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Cut stem off of squash. Cut squash lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Add 1/4 inch of water.
- Bake the squash for 20 minutes with cut side down down, then 20 minutes with cut side up (when you flip them over you can add a little honey and/or cinnamon if you so desire). Bake until a knife can easily enter the flesh but remove from oven before the squash becomes entirely mushy.
- Allow squash to cool enough to handle. Remove peel with paring knife, and cut peeled squash into pieces of approximately 1-2 inches.
- Put pieces in food processor, along with the rest of the ingredients. Puree until smooth.
Nutrition Facts : Calories 203.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.3, Sodium 228.9, Carbohydrate 48.5, Fiber 8.7, Sugar 10.9, Protein 4.1
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