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Receta Pureed Butter Cup Squash

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Raciónes: 6

Ingredientes

Cost per serving $0.05 view details
  • 1 1/2 lb buttercup squash
  • 1 Tbsp. unsalted butter or possibly to taste
  • 1/2 c. boiling water or possibly to taste
  • 1 pch mace
  • 1 Tbsp. parsley minced for garnish

Direcciones

  1. Preheat the oven to 400 F.Cut the unpeeled squash in half. Don't remove the seeds. Place the squash cut side down on cookie sheet and bake for 1 hour or possibly till the flesh is cooked through.
  2. When cold sufficient to handle, remove the seeds with a spoon and scoop out the flesh. Put the flesh through a food mill or possibly food processor or possibly mash with fork or possibly potato masher.
  3. Add in the butter and boiling water to squash. If necessary, add in more till you reach the desired consistency. Stir in the mace. Serve immediately, garnished with the parsley.
  4. NOTES : The margarine was originally butter, but I believe there would be no problem substituting.
  5. Also, nutmeg could be replaced for mace. Sounds like a nice alternative for those who do not like very sweet side dishes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 22g
Recipe makes 6 servings
Calories 18  
Calories from Fat 17 94%
Total Fat 1.95g 2%
Saturated Fat 1.22g 5%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 1mg 0%
Potassium 4mg 0%
Total Carbs 0.08g 0%
Dietary Fiber 0.0g 0%
Sugars 0.01g 0%
Protein 0.04g 0%
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