Baked Butternut Squash Purée
Try other available squash, such as small hubbard or sweet potato squash.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 84 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 16 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 125 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 7% |
| vit A | 87% |
| vit C | 32% |
| folate | 11% |
-
1 butternut squash (about 2 lb/1 kg)
3/4 tsp (4 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
1 apple
3 tbsp (50 mL) chicken or vegetable stock
1 tbsp (15 mL) extra-virgin olive oil
Preparation:
Cut squash in half lengthwise; scoop out seeds. In small bowl, mix together 1/2 tsp (2 mL) of the cumin, salt and pepper; sprinkle half over squash. Halve and core apple; sprinkle with remaining spice mixture. Place, cut side down, in greased glass baking dish. Bake in 425°F (220°C) oven until squash is tender, about 45 minutes.
Peel squash and apple; place in bowl and mash together. Stir in stock, oil and remaining cumin.
Additional Information
Source
Canadian Living Magazine: November 2004
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