Butternut Squash Puree

• servings: 6 servings

Ingredients

1 medium butternut squash (about 2 pounds)

1/2 teaspoon salt

Directions

Wash and peel squash; trim ends. With a sharp chef’s knife, cut bottom third off of the squash, then halve that and scrape out the seeds with a spoon. Chop the entire squash into roughly 1-1/2 inch pieces.

Place squash in a medium pot and fill with cold water. Add a 1/2 teaspoon of salt and place over high heat. Cover pot, bring to a boil, then reduce heat and simmer until squash is tender; about 10 minutes.

Drain, return the squash to the pot and mash with a potato masher or whirl with an immersion blender.

Nutrition

• Calories: 56 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Sodium: 199 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 1 g