Directions:
- Preheat oven to 375 degrees. cut squash in half, scoop out seeds, brush cut surfaces with oil and set them face down on a baking sheet. Bake until very tender, about 30 to 45 minutes, depending on how large the squash is.
- While this is baking, bring the milk, cinnamon stick, cloves and garlic to a simmer. Remove from heat and let the milk infuse while squash is baking.
- When squash is done, remove it from oven and scoop out the cooked flesh which you should transfer to a food processor or blender. Strain the infused milk to remove the spices and garlic and blend infused milk with the squash to make a puree. Beat in butter if you wish and season to taste with salt and pepper. You can make this in advance and reheat in a double boiler.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.98 Kcal (699 kJ) | ||
| Calories from fat | 51.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.76g | 9% | |
|---|---|---|---|
| Cholesterol | 16.45mg | 5% | |
| Sodium | 43.79mg | 2% | |
| Potassium | 893.27mg | 19% | |
| Total Carbs | 26.47g | 9% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 4.75g | 9% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 13% | |
| Calcium | 166.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 56.84 Kcal (238 kJ) | ||
| Calories from fat | 17.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 9% | |
|---|---|---|---|
| Cholesterol | 5.6mg | 5% | |
| Sodium | 14.91mg | 2% | |
| Potassium | 304.09mg | 19% | |
| Total Carbs | 9.01g | 9% | |
| Sugars | 1.21g | 14% | |
| Dietary Fiber | 1.55g | 18% | |
| Protein | 1.62g | 9% | |
| Vitamin C | 8.8mg | 43% | |
| Iron | 0.8mg | 13% | |
| Calcium | 56.7mg | 17% | |
* 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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