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
Brush cut sides of squash with oil.
Sprinkle with salt and light brown sugar.
Place on a baking sheet cut sides down.
Bake at 400 for 30 minutes or until soft. Cool 30 minutes.
Scoop out pulp into bowl of a food processor. Process squash, Simple Syrup, and dark brown sugar until pureed.
Line a fine wire-mesh strainer with cheesecloth.
Place strainer over a bowl. Spoon puree into strainer; press through cheesecloth. Discard solids.