Baked Butternut Squash Purée

Author: Canadian Living

Try other available squash, such as small hubbard or sweet potato squash.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2004

Ingredients

  • 1 butternut squash (about 2 lb/1 kg)
  • 3/4 teaspoons ground cumin
  • 1/4 teaspoon each salt and pepper
  • 1 apple
  • 3 tablespoons chicken stock
  • 3 tablespoons vegetable stock
  • 1 tablespoon extra-virgin olive oil

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 125 mg
  • Protein 1 g
  • Calories 84.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 16 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 87.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Butternut Squash Purée

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