Butternut Squash With Anise

By Marian Burros

Total Time
15 minutes
Rating
4(8)
Comments
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Featured in: THE ART OF TRANSFORMING WINTER VEGETABLES

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Ingredients

Yield:6 servings
  • 2pounds butternut squash, peeled and cut in large dice or into ¼-inch-thick slices
  • 2tablespoons butter
  • 2teaspoons anise seed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

104 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook squash in water to cover until tender, about 10 minutes. Drain.

  2. Step 2

    Combine squash with butter and anise and process with steel blade of food processor or in blender to make a puree. Reheat if necessary.

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4 out of 5
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