savory squash puree

  • Ready in 1h 20m

  • Serves 5

  • 264 calories

  • 36.44g carbs

Savory squash puree might be just the side dish you are searching for. This recipe serves 5 and costs 49 cents per serving. One serving contains 290 calories, 13g of protein, and 14g of fat. This recipe from Healthy Seasonal Recipes has 46 fans. Head to the store and pick up olive oil, garlic, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet.

6 ingredients

  1. 1 cup chicken
  2. 4 cloves garlic
  3. 5 lb hubbard squash
  4. 3 tbsps olive oil
  5. 1/2 tsps pepper
  6. 1 tsp salt

Instructions

  1. Arrange oven rack in the middle of the oven and preheat oven to 350 degrees F. Line a large baking sheet with parchment.
  2. Cut squash in half along the equator and scoop out the seeds.
  3. Lay cut-side down on the prepared baking sheet and roast until soft, 45 minutes to 1 hour depending on the size of the squash. To check if it is done, carefully press on the skin of the squash. You should feel the flesh give slightly.
  4. Let cool, cut side up at least 10 minutes before handling. Using two spoons, carefully scoop the flesh from one side out into a food processor.
  5. Add ½ cup of the heated broth and process until completely smooth, scraping down the sides as necessary.
  6. Transfer to a medium bowl. Repeat with the remaining squash and broth.
  7. Heat oil and garlic in a small skillet over medium heat, stirring or shaking the skillet until it starts to sizzle. Continue cooking until the garlic is just turning golden in spots, 2 to 5 minutes. Immediately add the herbs and remove from the heat.
  8. Pour the oil mixture into the squash puree.
  9. Add the salt and pepper and stir until completely combined.
savory squash puree

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