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Photo: Ditte Isager Photo by: Photo: Ditte Isager

Kabocha Squash Puree

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

Cooking Light NOVEMBER 2011

  • Yield: Serves 6 (serving size: 1/2 cup)
  • Hands-on:12 Minutes
  • Time:1 Hour, 27 Minutes

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. 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.

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
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Kabocha Squash Puree recipe

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