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."
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
3-4
ingredients
- 1 butternut squash
- 2 1⁄2 teaspoons cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1 1⁄2 teaspoons brown sugar or 1 1/2 teaspoons turbinado sugar
- 1⁄2 tablespoon butter
- 1 tablespoon low-fat milk
- 1⁄4 teaspoon salt
directions
- 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.
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Reviews
-
Fabulous easy but delicious recipe! I left out the butter and milk, and used maybe 1/4 cup water instead. Making it a great vegan dish. And I used honey instead of sugar. It almost tastes like a dessert. -
I had leftover butternut squash from a soup I'd made last week, but I didn't have enough of the other ingredients to make another batch. This was a great solution! I loved the spices in it, but I wanted it to be a bit more smooth and less thick and starchy (as butternut squash can be), so I added extra milk (probably 1/4 c. instead of 1 T.). Also, I increased the amount of salt to bring out the flavors better. I feel like I could eat this as dessert tonight--especially if I put some crunchy nuts on top--and I just might! -
Made this yesterday and not a drop was left. The whole family loved it. Made it exactly as written but used a blender rather than a food processor. Thanks for posting,
Tweaks
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Fabulous easy but delicious recipe! I left out the butter and milk, and used maybe 1/4 cup water instead. Making it a great vegan dish. And I used honey instead of sugar. It almost tastes like a dessert.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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