SQUASH PUREE (5 PTS) Recipe - Cooking Index
SQUASH PUREE (5 PTS) Recipe - Cooking Index
| 1 | Butternut or turban squash (medium) | |
| 1 | Kabocha or buttercup squash (medium) | |
| 4 tablespoons | 60ml | Butter - (4 to 6) |
| Salt and fresh black pepper to taste | ||
| Honey to taste (optional) | ||
| 2 tablespoons | 30ml | Chopped fresh thyme - (2 to 3) |
| Ground Aleppo pepper or cayenne |
1. Preheat oven to 350 degrees. Halve and seed squash. Lay cut side
down on baking sheet.
2. Bake until very soft, about an hour. Turn cut side up, and let sit
until cool enough to handle. Scrape flesh into blender or food
processor. Add butter to taste, and puree until smooth. Season with
salt and pepper. Add honey to taste if desired. Stir in thyme and hot
pepper. Reheat over very low heat, stirring constantly. Serve hot.
Serves 6-8
Per serving: 202 calories, 2 g protein, 27 g carbohydrates, 12 g fat,
31 mg cholesterol, 125 mg sodium, 0 fiber. Calories from fat: 47
percent.
Shared by: Jamie, clippingcooking
MC Formatted by Mary [[email protected]]
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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