Baked Butternut Squash Purée
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 84 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 0 |
| 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 |
Try other available squash, such as small hubbard or sweet potato squash.
Ingredients
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.
Source : Canadian Living Magazine: November 2004
- Keywords : Bake; Sides; Vegetarian; Squash; Apples;









