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Prep Time:10 minsAdditional Time:45 minsTotal Time:55 minsServings:6Yield:3 cupsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:45 minsTotal Time:55 minsServings:6Yield:3 cups
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2butternut squash (about (1 1/2 pounds each), halved lengthwise and seeds removed1tablespoonolive oil2tablespoonsunsalted butter, cut into pieces1teaspoonsalt½teaspoonground allspicePinch of cayenne pepper
Cook Mode(Keep screen awake)
Ingredients
2butternut squash (about (1 1/2 pounds each), halved lengthwise and seeds removed
1tablespoonolive oil
2tablespoonsunsalted butter, cut into pieces
1teaspoonsalt
½teaspoonground allspice
Pinch of cayenne pepper
DirectionsPreheat oven to 400 degrees F. Line a baking sheet with parchment paper. Rub cut sides of squash evenly with oil; arrange the squash, cut-sides down, on the prepared pan. Roast until very tender, 40 to 50 minutes. Let cool for 5 minutes.Scoop the flesh from the squash and transfer to a food processor. (Discard squash skins.) Add butter, salt, allspice and cayenne to the food processor; process until smooth, about 1 minute.Originally appeared: Eatingwell.com, September 2019
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Rub cut sides of squash evenly with oil; arrange the squash, cut-sides down, on the prepared pan. Roast until very tender, 40 to 50 minutes. Let cool for 5 minutes.Scoop the flesh from the squash and transfer to a food processor. (Discard squash skins.) Add butter, salt, allspice and cayenne to the food processor; process until smooth, about 1 minute.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Rub cut sides of squash evenly with oil; arrange the squash, cut-sides down, on the prepared pan. Roast until very tender, 40 to 50 minutes. Let cool for 5 minutes.
Scoop the flesh from the squash and transfer to a food processor. (Discard squash skins.) Add butter, salt, allspice and cayenne to the food processor; process until smooth, about 1 minute.
Originally appeared: Eatingwell.com, September 2019
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Nutrition Facts(per serving)141Calories6gFat22gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
