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Butternut Squash Puree

Source: http://www.marmiton.org/recettes/recette_puree-de-courge-butternut_82078.aspx

Vegetarian Midday Public
Course: Side dish
Preparation time: 20 minutes
Cooking time: 15 minutes
Cost per serving: 0,24 €
Energy: 265 kcal / serving
Nutritional score:

Instructions

  • 1.   Cut the butternut squash into pieces of about 3 cm, then peel it (it's easier and faster).
  • 2.   Peel the potatoes as well.
  • 3.   Put everything in a pressure cooker (or a large pot) and cover with water. Heat for about 15 minutes, then check the doneness of the vegetables by inserting a knife into them.
  • 4.   Once the vegetables are cooked, pass them through a potato masher, and season with salt and pepper to taste.
  • 5.   Add the cream or milk (depending on the desired consistency).
  • 6.   Now you just have to enjoy!

Notes & Suggestions

  • Average nutritional values per serving
    Energy 895.04 kJ / 214.05 kCal
    Fat 3.88 g, of which saturated 0.00 g
    Carbohydrates 41.87 g, of which sugars 3.95 g
    Fiber 5.80 g
    Protein 4.97 g
    Sodium 111.75 mg

Ingredients for servings

  • 5 potatoes
  • ½ buttercup squashes
  • 10 cl of sour cream
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    265 kcal
    13 %
  • Fat
    7,72 g
    11 %
  • of which saturated
    5,03 g
    25 %
  • Carbohydrates
    39,49 g
    15 %
  • of which sugar
    2,5 g
    3 %
  • Protein
    5,89 g
    12 %
  • Fibers
    4,32 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.