Maple-Butternut Puree

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Yield
Serves 4 (serving size: 2/3 cup)
Instead of sweet potatoes, try equally starchy, carotene-rich butternut squash for your next mash. A food processor will get the mixture silky smooth. You can also change the profile by swapping maple syrup and fresh ginger for a little ground cinnamon and curry powder or minced fresh sage and grated Parmesan cheese.
Ingredients
- 4 cups cubed peeled butternut squash
- 2 tablespoons pure maple syrup
- 1 tablespoon unsalted butter
- 1 teaspoon grated peeled fresh ginger
- 5/8 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 grated garlic clove
- 4 teaspoons roasted unsalted pumpkin seed kernels
Nutritional Information
- Calories 130
- Fat 4g
- Satfat 2g
- Unsat 1g
- Protein 2g
- Carbohydrates 24g
- Fiber 3g
- Sugars 9g
- Added sugars 6g
- Sodium 323mg
- Calcium 8% DV
- Potassium 15% DV
How to Make It
Bring a large saucepan filled with water to a boil. Add butternut squash; cook 10 minutes or until tender. Drain. Place cubed peeled buttenut squash in a food processor with pure maple syrup, unsalted butter, grated peeled fresh ginger, kosher salt, black pepper, and grated garlic clove; process until smooth. Top with roasted unsalted pumpkin seed kernels.