Description
Similar to my Roasted Sweet Potato Puree and Homemade Pumpkin Puree, this is more of a method than a recipe, as unless you're a baby I don't expect you'll be eating this on its own (though I wouldn't blame you, it's delicious).
Butternut squash is a great pumpkin replacement, especially in my Pumpkin Pie Protein Overnight Oats or Protein Pumpkin Loaf.
Butternut squash puree can also be used in place of mashed banana or applesauce; I've even had great success using it in my Chickpea Protein Brownies.
For a butternut squash puree specific recipe, may I suggest my Butternut Squash Yogurt, which simply combines together butternut puree with Greek yogurt, almond butter, and almond milk for a delicious, easy, and nutritious breakfast!
Butternut squash is a great pumpkin replacement, especially in my Pumpkin Pie Protein Overnight Oats or Protein Pumpkin Loaf.
Butternut squash puree can also be used in place of mashed banana or applesauce; I've even had great success using it in my Chickpea Protein Brownies.
For a butternut squash puree specific recipe, may I suggest my Butternut Squash Yogurt, which simply combines together butternut puree with Greek yogurt, almond butter, and almond milk for a delicious, easy, and nutritious breakfast!
Time
Prep Time:
10 minutes
Cook Time:
1 hours
30 minutes
Total Time:
1 hours
40 minutes
Cost
Total Cost:
Cost per Serving:
$0.30
Ingredients
Serving(s)
- 3 lb Butternut squash
- 1 tsp Salt
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat oven to 400F and line a cookie sheet with parchment paper
- Slice off the stem of the butternut squash and cut in half lengthwise. Scoop out the seeds using a spoon
- Place the cut side down on the cookie sheet. Prick the skin of the butternut squash with a fork
- Roast for about 75-90 minutes, or until fork tender
- Flip over and let cool until you can safely handle it, about 5 minutes
- Place the entire squash (skins included!) into a food processor with salt, and blend for a few minutes to form your puree
Notes
- You can also turn this into mashed butternut squash. Season to taste with garlic powder, onion powder, black pepper, salt, paprika, and parsley
Nutrition Facts
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Total Fat: 0.2g (0%
0 % of Daily Value (78 g)
)
Saturated Fat: 0.0g (0%
0 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.1g
Monounsaturated Fat: 0.0g
Sodium: 288mg (13%
13 % of Daily Value (2300 mg)
)
Total Carbohydrate: 19.9g (7%
7 % of Daily Value (275 g)
)
Fiber: 3.4g (12%
12 % of Daily Value (28 g)
)
Net Carbs: 16.5g
Total Sugar: 3.7g
Protein: 1.7g (3%
3 % of Daily Value (50 g)
)
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Vitamin B12: 0.0mcg (0%
0 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 82mg (6%
6 % of Daily Value (1300 mg)
)
Iron: 1.19mg (7%
7 % of Daily Value (18 mg)
)
Magnesium: 58mg (14%
14 % of Daily Value (420 mg)
)
Potassium: 599mg (13%
13 % of Daily Value (4700 mg)
)
:
:
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:
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75.0
:
14.9
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:
9.8
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Sources of Inspiration
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