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    You are in: Home / Recipes / Butternut Squash Puree Recipe
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    Butternut Squash Puree

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 29, 2011

      Fabulous easy but delicious recipe! I left out the butter and milk, and used maybe 1/4 cup water instead. Making it a great vegan dish. And I used honey instead of sugar. It almost tastes like a dessert.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2010

      I had leftover butternut squash from a soup I'd made last week, but I didn't have enough of the other ingredients to make another batch. This was a great solution! I loved the spices in it, but I wanted it to be a bit more smooth and less thick and starchy (as butternut squash can be), so I added extra milk (probably 1/4 c. instead of 1 T.). Also, I increased the amount of salt to bring out the flavors better. I feel like I could eat this as dessert tonight--especially if I put some crunchy nuts on top--and I just might!

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    • on November 16, 2009

    • on September 27, 2009

      Made this yesterday and not a drop was left. The whole family loved it. Made it exactly as written but used a blender rather than a food processor. Thanks for posting,

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Butternut Squash Puree

    Serving Size: 1 (293 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 203.9
     
    Calories from Fat 21
    10%
    Total Fat 2.4 g
    3%
    Saturated Fat 1.3 g
    6%
    Cholesterol 5.3 mg
    1%
    Sodium 228.9 mg
    9%
    Total Carbohydrate 48.5 g
    16%
    Dietary Fiber 8.7 g
    34%
    Sugars 10.8 g
    43%
    Protein 4.0 g
    8%

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