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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Butternut squash is good for more than soup! I just had a bowl of this creamy deliciousness for my breakfast. Would taste wonderful served as a side with chicken and vegetables, or something spicy. Makes a terrific filling for ravioli, as well. But it's definitely good in a bowl all by itself. Ingredients:
1 butternut squash |
2 1/2 teaspoons cinnamon |
1/8 teaspoon ground nutmeg |
1 1/2 teaspoons brown sugar or 1 1/2 teaspoons turbinado sugar |
1/2 tablespoon butter |
1 tablespoon low-fat milk |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 375.
2. Cut stem off of squash. Cut squash lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Add 1/4 inch of water.
3. Bake the squash for 20 minutes with cut side down down, then 20 minutes with cut side up (when you flip them over you can add a little honey and/or cinnamon if you so desire). Bake until a knife can easily enter the flesh but remove from oven before the squash becomes entirely mushy.
4. Allow squash to cool enough to handle. Remove peel with paring knife, and cut peeled squash into pieces of approximately 1-2 inches.
5. Put pieces in food processor, along with the rest of the ingredients. Puree until smooth.
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