Ginger Squash Purée

81 Reviews
85% would make this recipe again

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Preparation : 5 min Cooking : 1 h
150 calories/serving

Ingredients

1 butternut squash, cut in half lengthwise 1 kg
2 tbsp butter, unsalted 28 g
1 pinch nutmeg
2 tbsp gingerroot, grated 26 g
1 pinch salt [optional] 0.2 g
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 butter, 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 3.7 g
+ Trans 0.3 g

20 %

Cholesterol

20 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

228 %

Vitamin C

74 %

Calcium

9 %

Iron

11 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Potassium, Vitamin A, Vitamin C, Vitamin E
Good source of  :
Manganese, Vitamin B1, Vitamin B6
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus
Low  :
Sodium
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

81 Reviews (76 with rating only) 85% would make this recipe again
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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

View All Reviews
slightlywoman
october 07, 2023 | I would make this recipe again

Love this recipe. So easy to make. I just freeze any leftover squash for future use and season what I need for the meal at hand. Really yummy flavours.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

I added cooked sweet potato just to see what it tasted like and i loved it! I also recomend adding carrots in the mix too, for peple who do not usually eat vegtables. (=

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Love the addition of fresh ginger in this recipe. Added cinnamon to it instead of nutmeg, since I didn't have any, and it was good.

Useful 0

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