How To Make Roasted Butternut Squash & Garlic Purée
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Serves:
Ingredients
- 1 medium-sized butternut squash, peeled, seeded, and cubed
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of paprika
Instructions
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Preheat the oven to 400°F (200°C).
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Place the butternut squash cubes and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, cumin, coriander, and paprika. Toss to coat evenly.
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Roast in the preheated oven for 30-40 minutes, or until the squash is tender and golden.
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Allow the roasted squash and garlic to cool slightly. Transfer them to a blender or food processor and blend until smooth and creamy.
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If the purée is too thick, you can add a small amount of water or breast milk/formula to reach the desired consistency.
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Serve the roasted butternut squash & garlic purée warm or at room temperature.
Nutrition
- Calories : 120kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Sodium : 300mg
- Total Carbohydrates : 15g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 2g
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