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Butternut Squash Puree

1 large butternut squash
1 1/2 tablespoons nonhydrogenated margarine or whipped butter
Pinch of nutmeg
Pinch of salt


The squash may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375F. Cut the squash in half lengthwise. Place the halves in a baking dish, cut side up with about 1/2 inch of water, and cover with foil. Bake until easily pierced with a knife, 45 to 50 minutes. Or microwave until easily pierced with a knife, about 10 minutes. When the squash is cool enough to handle, scoop out and discard the seeds. Scoop out the pulp and transfer to a serving container. Add the margarine, and stir in to melt. Mash the squash until smooth. Stir in the nutmeg and season with salt. Reheat in the microwave or oven just until heated through, and serve. Calories: 80 Total Fat: 2g Protein: 1g Carbohydrate: 13g Cholesterol: 0mg Sodium: 39mg

Source: www.epicurious.com