Kabocha Squash Puree

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Servings: 4 Prep: 15 min Cook: 50 min Dairy Free Gluten Free Paleo Vegan Food Processor Kids Oven Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Coconut Sugar

Ingredients

3 pounds kabocha squash, or butternut squash

3 tablespoons coconut sugar, or sucanat ⚠

2 tablespoons extra virgin olive oil, or more to taste

¾ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper

1. Preheat oven to 450F. Stab squash with a fork several times.

2. Place squash on a lipped baking sheet and bake for 45 minutes or until tender. Remove the squash from pan and let stand for 10 minutes.

3. Taking care not to burn yourself on the steam, carefully slice squash in half. Remove and discard seeds, remove pulp from skin, and discard skin.

4. Combine squash pulp, sugar, oil, salt, and pepper in a food processor and process until smooth.

Per serving incomplete

5505

Cal

33g

Carbs

631g

Fat

Protein

Carbs 2%

Fat 97%

Protein 0%