Pureed Butternut Squash
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large squash, peeled, halved, seeds removed and discarded
- 4tablespoons unsalted butter
- ½cup light brown sugar
- Salt and white pepper to taste
- ¼teaspoon freshly grated nutmeg
Nutritional analysis per serving (8 servings)
140 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 1 gram protein; 351 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
- Step 1
Cut the squash into 2-inch chunks and place in a large pot. Add water to just cover and place over high heat. Cook until the squash is just barely tender, 25 to 40 minutes. (Do not overcook or the squash will become watery.) Drain well.
- Step 2
Transfer the squash to a bowl and use an electric mixer to beat until smooth. Beat in the butter. Beat in the sugar. Season to taste with salt and pepper and stir in the nutmeg.
Private Notes
Comments
I added a couple of apples part way through the process, and cooked all of it together. It did not need any sugar. Also, I first used a mixer, and it resulted in a very lumpy puree, then transferred to a Vitamix, and got a smooth beautiful result. I cooked the squash at the minimum amount, around 20-25 minutes, which is possibly why it didn't puree well in a mixer. The result was excellent, and took a lot less time than having to bake the squash as an alternative method.
No need to add sugar as it tastes great without
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