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

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

Recipe by Cooking Light November 2011

Gallery

Credit: Ditte Isager

Recipe Summary test

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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