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Ginger Squash Purée

76 Reviews
85% would make this recipe again

Preparation : 5 min Cooking : 1 h
150 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

1 butternut squash, cut in half lengthwise 1 kg
2 tbsp butter, unsalted 28 g
1 pinch nutmeg
2 tbsp gingerroot, grated 26 g
salt [optional]
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the squash.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Cut the butternut squash in half lengthwise. Place the 2 halves on a baking sheet, cut side down. Bake about 1 hour, until it can be mushed with a fork.
  3. Let cool down and purée in a food processor. Add the butter, nutmeg, and grated ginger. Season with salt and pepper to taste.
  4. Reheat and serve warm.

Remarks

The purée keeps up to 5 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 Serving (220g)

Amount

% Daily Value

Calories

150

Fat

6 g

9 %

Saturated 3.7 g
+ Trans 0.3 g

20 %

Cholesterol

20 mg

Sodium

10 mg

0 %

Carbohydrate

26 g

9 %

Fibre

3 g

13 %

Sugars

5 g

Protein

2 g

Vitamin A

228 %

Vitamin C

74 %

Calcium

9 %

Iron

11 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus
Good source of  :
Manganese, Vitamin B1, Vitamin B6
Excellent source of  :
Folacin, Magnesium, Potassium, Vitamin A, Vitamin C, Vitamin E
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 0
Fats 1

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Members' Reviews

76 Reviews (72 with rating only ) 85% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
Kira.n
february 09, 2011 | I would make this recipe again

I added cooked sweet potato just to see what it tasted like and i loved it! I also recomend adding carrots in the mix too, for peple who do not usually eat vegtables. (=

Useful 0
Gyro2
january 14, 2011 | I would make this recipe again

Love the addition of fresh ginger in this recipe. Added cinnamon to it instead of nutmeg, since I didn't have any, and it was good.

Useful 0
CeliaC
january 02, 2010 | I would make this recipe again

Made this around Christmas time and they served as an excellent alternative to sweet potatoes.

Useful 0
MilkyDay
september 09, 2009 | I would make this recipe again

This is yummy!

Useful 0

This recipe is in the following categories

Vegetables | Side dishes | Vegetarian | Kosher | Low Sodium | Halal | Bake | Christmas

Top Reviews

View All Reviews
Kira.n
february 09, 2011 | I would make this recipe again

I added cooked sweet potato just to see what it tasted like and i loved it! I also recomend adding carrots in the mix too, for peple who do not usually eat vegtables. (=

Useful 0
Gyro2
january 14, 2011 | I would make this recipe again

Love the addition of fresh ginger in this recipe. Added cinnamon to it instead of nutmeg, since I didn't have any, and it was good.

Useful 0
CeliaC
january 02, 2010 | I would make this recipe again

Made this around Christmas time and they served as an excellent alternative to sweet potatoes.

Useful 0