Squash Puree

5 55 456
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 2
Squash Puree
Health Highlights


1 squash Butternut squash (cut into half lengthwise, seeds scooped out)
2 tbsp Ghee (or coconut milk)
1 pinch Sea Salt
1 dash Black pepper
1/2 tsp Cinnamon (for sprinkling)


Preheat the oven to 375 degrees. Place the squash halves, cut side down, on a baking sheet and roast for 30-40 minutes or until fork-tender.

Scoop out the innards into a bowl and add ghee or coconut oil and salt. Mash with a potato masher OR puree with a food processor.

Spread into a small casserole dish and sprinkle with cinnamon.

Nutrition Facts

Per Portion

Calories 456
Calories from fat 136
Calories from saturated fat 79
Total Fat 15.1 g
Saturated Fat 8.8 g
Trans Fat 0
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.1 g
Cholesterol 43 mg
Sodium 105 mg
Potassium 2403 mg
Total Carbohydrate 80 g
Dietary Fiber 14.0 g
Sugars 15.0 g
Protein 6.9 g

Dietary servings

Per Portion

Vegetables 9.2

Energy sources