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Roasted Acorn Squash Purée
Ingredients
1
acorn squash (about 2-1/4 lbs) cut in half and seeds removed
1 tbsp
macadamia nut oil, plus more to grease baking dish
1 pinch
ground nutmeg
1/2 tsp
sea salt
1/4 tsp
freshly ground black pepper
Instructions
1
2 Lightly oil a 7"x11" glass or ceramic baking dish.
2
3 Place the squash, cut side down, in the prepared baking dish.
3
4 Cover with aluminum foil and roast until very tender, 55-60 minutes.
4
5 Remove from oven and let cool for 10 minutes.
5
6 When the squash is cool enough to handle, use a spoon to scoop out the flesh and transfer to a food processor.
6
7 Purée the squash, then transfer the purée to a medium nonstick skillet over medium-high heat and cook, stirring, until it is somewhat drier, about 4 minutes.
7
8 Remove from the heat and stir in the 1 tablespoon macadamia nut oil, salt, pepper, and nutmeg, then serve.
Notes
Nutrition Facts
(per serving)
Calories:
245 calories
Servings:
4 servings
Carbohydrates:
26 g
Fat:
14 g
Fiber:
6 g
Protein:
2 g
Sugar:
5 g
Meal Effort
Preparation:
15 minutes
Cook:
1 hrs
Total:
1 hrs 15 mins