Directions:
- Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish. Bake the squash, covered with foil, in the middle of a preheated 375°F. oven for 1 hour and let it cool until it can be handled. Scoop out the squash pulp, discarding the skin, and in a food processor purée it with the butter. Transfer the purée to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated. Season the purée with the nutmeg and salt and pepper. The purée may be made 1 day in advance and kept covered and chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.14 Kcal (503 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 6.99mg | 0% | |
| Potassium | 748.92mg | 16% | |
| Total Carbs | 21.55g | 7% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 23.7mg | 40% | |
| Iron | 2.2mg | 12% | |
| Calcium | 72.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 54.55 Kcal (228 kJ) | ||
| Calories from fat | 15.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 6% | |
|---|---|---|---|
| Cholesterol | 4.62mg | 3% | |
| Sodium | 3.17mg | 0% | |
| Potassium | 340.06mg | 16% | |
| Total Carbs | 9.79g | 7% | |
| Dietary Fiber | 1.96g | 17% | |
| Protein | 1g | 4% | |
| Vitamin C | 10.8mg | 40% | |
| Iron | 1mg | 12% | |
| Calcium | 32.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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