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Butternut Squash with Cinnamon
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| Butternut Squash with Cinnamon By The Nourished Kitchen WebMD Recipe from Foodily.com So sweet it borders on a dessert, this warm squash puree combines the simplest of ingredients for a side-dish packed with antioxidants, vitamins and minerals. Ingredients Coconut oil or butter, for greasing the squash | |
| 1 medium | butternut squash, about 2 to 2 ½ pounds |
| 2 tablespoons | butter |
| 1 teaspoon | ground cinnamon |
| Dash unrefined sea salt Instructions Preheat oven to 375 degrees Fahrenheit. Split and seed the butternut squash then grease its skin with any oil or fat and place it flesh-side down in a baking dish. Add about one cup of water to the casserole dish and roast the squash at 375 degrees Fahrenheit until tender and easily pierced with the tines of a fork, about forty to sixty minutes. Remove the squash from the oven and allow it to cool until you can easily handle the squash without gloves. Spoon out the bright orange flesh from the squash and place it in a food processor or stand mixer along with two tablespoons butter, one teaspoon ground cinnamon and a dash unrefined sea salt. Process mixture until well-blended and quite smooth. Serve warm. Total Servings: 6 Nutritional Information Per Serving Calories: 147.5 Carbohydrates: 21.4 g Cholesterol: 10.0 mg | |
| Fat, 5.1 g | |
| Saturated Fat: 2.6 g Fiber: 4.9 g | |
| Salt, 11.8 mg | |
Protein: 4.6 g
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