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Butternut Squash Puree

Here is a butternut squash puree that will change from the eternal mashed potatoes. Made with butternut squash, chicken broth, and an onion, it is an ideal recipe to accompany meat and fish while eating vegetables. Source: http://www.cuisineaz.com/recettes/puree-de-courge-butternut-81724.aspx

Midday Public
Course: Side dish
Preparation time: 20 minutes
Cooking time: 25 minutes
Energy: 187 kcal / serving

Instructions

  • 1.   Peel and slice the onion and garlic cloves. Put them in a saucepan. Sauté them in butter until tender. Mix them with the cubed squash while continuing to cook over low heat for 5 minutes.
  • 2.   Brown the squash and pour in the chicken broth. Cook covered for another 20 minutes until the squash pieces are tender. Puree the squash to obtain a smooth puree. Season with salt and pepper. Keep warm in a serving dish until ready to serve.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 2,643.34 kJ / 631.86 kCal
    Fat 27.02 g, of which saturated 13.75 g
    Carbohydrates 83.37 g, of which sugars 11.97 g
    Fiber 10.34 g
    Protein 24.29 g
    Sodium 20.80 mg

Ingredients for servings

  • 1.5 liter of butternut squash
  • 250 ml of chicken bouillon cube
  • 45 ml of butter
  • 2 garlic cloves
  • 1 onion
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    187 kcal
    9 %
  • Fat
    17,94 g
    26 %
  • of which saturated
    11,88 g
    59 %
  • Carbohydrates
    4,44 g
    2 %
  • of which sugar
    2,87 g
    3 %
  • Protein
    0,98 g
    2 %
  • Fibers
    1,18 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.