A simple dish that tastes delish
I can't get anyone in my family to eat butternut squash. When Genevieve was a baby, she ate a version of this as baby food. I made all of her food based on what I was eating. I left out the salt, though there is very little in this recipe.
Butternut squash is very low in calories (just 45 cal per 100 grams of squash). It contains no saturated fats or cholesterol. At the same time, it is a rich source of dietary fiber and phyto-nutrients. Squash is often recommended by dieticians in weight reduction
programs.
This is a really low-cal dish, but you can lower it even further, leave out the maple syrup, and put in a teaspoon of freshly grated nutmeg.
This is a simple dish that tastes delish.
Butternut Squash Puree
1 whole butternut squash
4 tablespoons of maple syrup
1/2 stick of butter
1/8 teaspoon of salt
- Cut the squash in half and scrape out the seed and membranes with a spoon. Place both halves, face down, on a baking sheet and pour a little water into the pan. Bake in a 350-degree oven for about 30 minutes or until the squash is fork tender. Remove from the oven.
- Cut ½ stick of butter into pieces and throw into a mixing bowl. With a spoon, begin scraping out the flesh of the squash from the skin. Plop it into the bowl on top of the butter.
- Add 4 tablespoons of maple syrup. With a potato masher, mash the squash until the large chunks are gone. Add a dash of salt. Place this mixture into your blender and give it a whir until it’s pureed.
