Kabocha Squash Puree

Name: Kabocha Squash Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters packed brown sugar; 3 Tbsps butter, melted; 1 kilograms kabocha squash; 1 teaspoons salt; 118 milliliters water

Kabocha Squash Puree is a gluten free, fodmap friendly, and vegetarian recipe with 6 servings. This side dish has 197 calories, 2g of protein, and 6g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have salt, brown sugar, water, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Cut squash in half, and discard seeds.

Ingredients you will need

Squash

Seeds

Place the squash halves, cut sides down, in a 13 x 9-inch glass or ceramic baking dish, and add 1/2 cup water to dish. Cover and bake at 450 for 40 minutes or until squash is tender.

Ingredients you will need

Squash

Water