Unusual recipes

Maple-Butternut Puree

Maple-Butternut Puree

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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.


  • 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.

Watch the video: How to make Roasted Butternut Squash