Recipe Courtesy of Cooking.com.
This simple side dish adds vibrant color to the menu. Add more honey if you like the puree sweeter.
Nutrition Facts
Makes 8 servings
Facts per Serving
Calories: 219 Fat, Total: 9g Carbohydrates, Total: 38g
Cholesterol: 0mg Sodium: 13mg Protein: 2g
Fiber: 8g % Cal. from Fat: 37% % Cal. from Carbs: 69%
Cooking.com Tip: Don’t reach for that spoon to remove seeds from squash or other fruits and vegetables. A melon baller’s scoop has a rim sharp enough to cut through stringy flesh and tough fibers releasing the seeds. This handy tool is also great for coring apples and making melon and potato balls.
Ingredients
- 6 tablespoons (3/4 stick) pareve margarine
- 5 tablespoons honey
- 3/4 teaspoon freshly ground nutmeg
- Two 2-pound butternut squash
Preparation
- 1 Melt margarine in large skillet over medium heat. Mix in honey and nutmeg. Set aside.
- 2 Pierce each squash in several places with skewer to allow steam to escape. Lay 1 squash on its side in microwave oven. Cook at high setting 8 minutes. Turn squash over and cook until tender when pierced with skewer in thickest portion, about 8 minutes longer. Transfer squash to work surface. Repeat cooking with remaining squash.
- 3 DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Stir over low heat to rewarm.
