Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Julianna Grimes
Recipe by Cooking Light November 2011

Gallery

Ditte Isager

Recipe Summary

hands-on:
12 mins
total:
12 mins
Yield:
Serves 6 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

201 calories; fat 5.8g; saturated fat 3.7g; mono fat 1.5g; poly fat 0.2g; protein 2.8g; carbohydrates 36.8g; fiber 2.7g; cholesterol 15mg; iron 1.1mg; sodium 341mg; calcium 71mg.
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