Butternut Squash Base

Butternut Squash Base
Butternut Squash Base is a gluten free, fodmap friendly, and vegan recipe with 20 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 36 calories, 0g of protein, and 1g of fat per serving. Head to the store and pick up brown sugar, cheesecloth, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

1
Preheat oven to 40
Equipment you will use
OvenOven
2
Brush cut sides of squash with oil.
Ingredients you will need
SquashSquash
Cooking OilCooking Oil
3
Sprinkle with salt and light brown sugar.
Ingredients you will need
Light Brown SugarLight Brown Sugar
SaltSalt
4
Place on a baking sheet cut sides down.
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Baking SheetBaking Sheet
5
Bake at 400 for 30 minutes or until soft. Cool 30 minutes.
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OvenOven
6
Scoop out pulp into bowl of a food processor. Process squash, Simple Syrup, and dark brown sugar until pureed.
Ingredients you will need
Dark Brown SugarDark Brown Sugar
Simple SyrupSimple Syrup
SquashSquash
Equipment you will use
Food ProcessorFood Processor
BowlBowl
7
Line a fine wire-mesh strainer with cheesecloth.
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SieveSieve
CheeseclothCheesecloth
8
Place strainer over a bowl. Spoon puree into strainer; press through cheesecloth. Discard solids.
Equipment you will use
CheeseclothCheesecloth
SieveSieve
BowlBowl
DifficultyHard
Ready In50 m.
Servings20
Health Score23
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