Ginger Squash Purée

6 Reviews
100% would make this recipe again

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Ingredients

??? butternut squash, cut in half lengthwise ???
??? margarine non-hydrogenated ???
??? nutmeg ???
??? gingerroot, grated ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A blender or food processor will be very useful to purée the squash.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Cut the butternut squash in half lengthwise. Place the 2 halves on a baking sheet, cut side down. Bake about 1 hour, until it can be mushed with a fork.
  3. Let cool down and purée in a food processor. Add the margarine, nutmeg, and grated ginger. Season with salt and pepper to taste.
  4. Reheat and serve warm.

Observations

The purée keeps up to 5 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

150

Fat

6 g

9 %

Saturated 0.9 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

26 g

9 %

Fibre

3 g

13 %

Sugars

5 g

Net Carbs

23 g

Protein

2 g

Vitamin A

230 %

Vitamin C

74 %

Calcium

9 %

Iron

11 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Magnesium, Potassium, Vitamin A, Vitamin C, Vitamin E
Good source of  :
Manganese, Vitamin B1, Vitamin B6, Vitamin D
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 0
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

6 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Jennifer M.
december 04, 2024 | I would make this recipe again

Too gingery couldn't taste the squash still good though. Would make again but with less ginger.

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