Roasted Butternut Squash Puree

GF V DF VG NF SF Jun 21, 2023

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Similar to the Roasted Sweet Potato 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. Butternut squash is a great pumpkin replacement, especially in this Pumpkin Pie Protein Overnight Oats, or my 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

- 3 lb (1361 g) Butternut squash
- Pinch (0.38 g) Salt

1. Preheat oven to 400F and line a cookie sheet with parchment paper

2. Slice off the stem of the squash and cut in half lengthwise. Scoop out the seeds using a spoon. Sprinkle the inside with a little bit of salt

3. Place the cut side down on the cookie sheet. Prick the skin of the squash with a fork

4. Roast for about 50-70 minutes, or until tender. A knife should be able to easily pierce through it without any force

5. Flip over and let cool until you can safely handle it, about 5 minutes

6. Scrape off the insides from the skin and place into a large bowl. Mash with a potato masher, or blend in a food processor.

https://www.poormanprotein.com/recipes/roasted-butternut-squash-puree

Description

 Similar to the Roasted Sweet Potato 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. Butternut squash is a great pumpkin replacement, especially in this Pumpkin Pie Protein Overnight Oats, or my 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

Time

Prep Time:

15 minutes

Cook Time:

1 hours 10 minutes

Total Time:

1 hours 25 minutes

Cost

Total Cost:

Cost per Serving:

$0.32

Ingredients

Serving(s)

3 lb Butternut squash
Pinch Salt

Instructions

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Pictures: Shown

1. Preheat oven to 400F and line a cookie sheet with parchment paper


2. Slice off the stem of the squash and cut in half lengthwise. Scoop out the seeds using a spoon. Sprinkle the inside with a little bit of salt


3. Place the cut side down on the cookie sheet. Prick the skin of the squash with a fork


4. Roast for about 50-70 minutes, or until tender. A knife should be able to easily pierce through it without any force



5. Flip over and let cool until you can safely handle it, about 5 minutes



6. Scrape off the insides from the skin and place into a large bowl. Mash with a potato masher, or blend in a food processor.

Nutrition Facts

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Servings: 7.5

Serving Size: 1/2 cup (120 g)
Calories: 82

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Total Fat: 0.2g (0 %)
 Saturated Fat: 0.0g (0 %)
 Polyunsaturated Fat: 0.1g
 Monounsaturated Fat: 0.0g
Cholesterol: 0mg (0 %)
Sodium: 28mg (1 %)
Total Carbohydrate: 21.2g (8 %)
 Fiber: 3.6g (13 %)
 Net Carbs: 17.6g
 Total Sugar: 4.0g
Protein: 1.8g (4 %)

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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 87mg (7 %)
Iron: 1.27mg (7 %)
Magnesium: 62mg (15 %)
Potassium: 639mg (14 %)

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Glycemic Index

:

75.0

Glycemic Load

:

15.9

Sources of Inspiration

https://www.asweetpeachef.com/how-to-make-butternut-squash-puree/#wprm-recipe-container-19958

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