Kabocha Squash Puree

Photo: Ditte Isager

If you can't find kabocha, use two medium delicata or acorn squashes. Serve this rich, delicious puree alongside roast pork tenderloin or chicken.

Yield: Serves 6 (serving size: 1/2 cup)
Recipe from Cooking Light

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Recipe Time

Hands On: 12 Minutes
Time: 1 Hour, 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 5.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.8g
  • Carbohydrate: 36.8g
  • Fiber: 2.7g
  • Cholesterol: 15mg
  • Iron: 1.1mg
  • Sodium: 341mg
  • Calcium: 71mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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.
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