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Butternut Squash Puree

Butternut Squash Puree

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 90kcal
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Servings

6 Servings

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 3 garlic cloves minced
  • Sprig of fresh thyme or ½ teaspoon dried
  • 6 cups cubed butternut squash
  • 1 cup chicken broth or water
  • Kosher salt 
  • Freshly cracked black pepper

Instructions

  • In a medium saucepan, over low heat, lightly coated with evoo, sweat garlic until soft and translucent, about 5 minutes. 
  • Add thyme, squash and broth. Cover and simmer for about 20-30 minutes, stirring occasionally, until squash is very soft and falling apart.
  • Mash squash with potato masher or using an immersion blender until creamy. Season to taste with salt and pepper. 
  • Serve squash puree with Turkey Meatloaf and garlicky green beans.  

Nutrition

Nutrition Facts
Butternut Squash Puree
Amount per Serving
Calories
90
% Daily Value*
Fat
 
5
g
8
%
Sodium
 
515
mg
22
%
Carbohydrates
 
11
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.