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] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the squash.
The purée keeps up to 5 days in the refrigerator or up to 3 months in the freezer.
per 1 serving (220 g)
Amount % Daily Value |
Calories 150 |
Fat 6 g 9 % |
Saturated
3.7 g
20 % |
Cholesterol 20 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 228 % |
Vitamin C 74 % |
Calcium 9 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 0 |
Fats | 1 |
Love this recipe. So easy to make. I just freeze any leftover squash for future use and season what I need for the meal at hand. Really yummy flavours.
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. (=
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.