Roasted Butternut Squash Puree

5 Ingredient - Tips

This is very easy and healthy. It tastes like pumpkin pie!

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Roasted Butternut Squash Puree

Ingredients

1 large butternut squash

halved and seeded

salt and ground black pepper to taste

2 cups chicken stock

Balsamic Ravioli

Tips

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet flesh-side up.

Step 2

Roast in the preheated oven until tender and slightly brown 45 minutes to 1 hour. Cool until easily handled.

Step 3

Scoop flesh into a food processor; pulse until smooth. Add chicken stock 1/4 cup at a time while continuing to pulse until smooth. Season puree with salt and pepper.

Nutritional Information

Roasted Butternut Squash Puree

Servings Per Recipe:4

Calories: 158.5

% Daily Value *

Protein: 3.7g 7%

Carbohydrates: 40.3g 13%

Dietary Fiber: 6.8g 27%

Sugars: 7.8g

Fat: 0.6g 1%

Saturated Fat: 0.2g 1%

Cholesterol: 0.4mg

Vitamin A Iu: 36195.3IU 724%

Niacin Equivalents: 4.9mg 38%

Vitamin B6: 0.5mg 33%

Vitamin C: 71.5mg 119%

Folate: 91.9mcg 23%

Calcium: 166.8mg 17%

Iron: 2.4mg 13%

Magnesium: 115.8mg 41%

Potassium: 1202.8mg 34%

Sodium: 395.2mg 16%

Thiamin: 0.3mg 34%

Calories From Fat: 5.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.