Ginger Squash Purée

5 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 1 h
150 calories/serving

Ingredients

1 butternut squash, cut in half lengthwise 1 kg
2 tbsp margarine non-hydrogenated 28 g
1 pinch nutmeg
2 tbsp gingerroot, grated 26 g
1 pinch salt [optional] 0.2 g
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 margarine, nutmeg, and grated ginger. Season with salt and pepper to taste.
  4. Reheat and serve warm.

Observations

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

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

150

Fat

6 g

9 %

Saturated 0.9 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

26 g

9 %

Fibre

3 g

13 %

Sugars

5 g

Net Carbs

23 g

Protein

2 g

Vitamin A

230 %

Vitamin C

74 %

Calcium

9 %

Iron

11 %

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Magnesium, Potassium, Vitamin A, Vitamin C, Vitamin E
Good source of  :
Manganese, Vitamin B1, Vitamin B6, Vitamin D
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat

DIABETES Exchange

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

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Reviews

5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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