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Ingredients
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1 small butternut squash, halved lengthwise and seeded
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1 teaspoon olive oil
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¼ teaspoon dried thyme
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
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Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
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Scoop out the squash flesh and mash in a bowl.
Cook's Notes:
Instead of mashing the squash in a bowl, you can place it in a food processor and puree it with a little breast milk, formula, or salt-free vegetable stock.
To freeze for later, fill an ice cube tray with the puree. Freeze until solid, about 2 hours, then remove cubes from the tray and place in a freezer bag. To defrost, place in a microwave-safe bowl and heat for 30 seconds, or as needed.
Nutrition Facts (per serving)
62 | Calories |
1g | Fat |
15g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 62 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 5mg | 0% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 3g | 9% |
Total Sugars 3g | |
Protein 1g | 3% |
Vitamin C 26mg | 29% |
Calcium 61mg | 5% |
Iron 1mg | 5% |
Potassium 440mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.