Ginger Squash Purée

Ginger Squash Purée

4 servings
Preparation 5 min
Cooking 1 h

150 calories per serving 


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
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

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

Nutrition Facts

per 1 serving (220g)

Amount

% DV*

* DV = Daily Value

Calories

150

Fat

6 g

9 %

Saturated 3.5 g
+ Trans 0.3 g

20 %

Cholesterol

15 mg

Sodium

10 mg

0 %

Carbohydrate

26 g

9 %

Fibre

3 g

13 %

Sugars

5 g

Protein

2 g

Vitamin A

230 %

Vitamin C

70 %

Calcium

10 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
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

More info


This recipe is in the following categories: Vegetables | Side dishes | Halal | Kosher | Low Sodium | Vegetarian | Bake | Christmas

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