Squash Puree

Recipe by: Christopher Idone | from New Glorious American Food

Cookstr

Course: Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Tom Eckerle

Yield: Serves 8 to 10

INGREDIENTS

2 large butternut squash
Salt and freshly milled black pepper
2 tablespoons butter, at room temperature
Freshly grated nutmeg

Equipment:

Food processor

Directions

Place the squash in one or two large kettles filled with cold water. Bring to a boil and add 1 tablespoon salt per squash. Reduce the heat and simmer until tender, about 30 minutes. Drain. Cut each squash in half and remove the seeds. Remove the pulp fro the rind. Lightly puree the pulp in the food processor. Add the butter, salt and pepper, and nutmeg to taste. Serve hot.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings, and includes 1 teaspoon of added salt.

Calories 101kcal (5%)

Calcium 87mg (9%)

Vitamin C 38mg (63%)

Vitamin A 973mcg RAE (32%)

Potassium 632mg

Magnesium 61mg

Protein 2g

Sugar 4g

Fiber 4g