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Kabocha Squash Puree

Photo: Ditte Isager
Hands-on time 12 mins
Time time 1 hr, 27 mins
Yield Serves 6 (serving size: 1/2 cup)
If you can't find kabocha, use two medium delicata or acorn squashes. Serve this rich, delicious puree alongside roast pork tenderloin or chicken.

Ingredients

  • 1 (3-pound) kabocha squash
  • 1/2 cup water
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 201
  • fat 5.8 g
  • satfat 3.7 g
  • monofat 1.5 g
  • polyfat 0.2 g
  • protein 2.8 g
  • carbohydrate 36.8 g
  • fiber 2.7 g
  • cholesterol 15 mg
  • iron 1.1 mg
  • sodium 341 mg
  • calcium 71 mg

How to Make It

  1. Preheat oven to 450°.

  2. Cut squash in half, and discard seeds. Place the squash halves, cut sides down, in a 13 x 9-inch glass or ceramic baking dish, and add 1/2 cup water to dish. Cover and bake at 450° for 40 minutes or until squash is tender. Remove the squash from pan, and let stand for 10 minutes. Remove pulp from skin, and discard skin. Combine squash pulp, 1/2 cup brown sugar, and the remaining ingredients in a food processor, and process until smooth.