Butternut Squash Purée
Prep:
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Cook:
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Ingredients
1 butternut squash, peeled and deseeded
1 quarter-sized slice fresh ginger, peeled
⅔ cups chicken stock
1 shallot, peeled and sliced
½ tsp salt
¼ tsp ground cardamom
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1 butternut squash, peeled and deseeded
1 2.4-cm slice fresh ginger, peeled
158 ml chicken stock
1 shallot, peeled and sliced
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) ground cardamom
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Preheat oven to 450°F (232°C).
- Place squash, shallots, ginger root, and 1 cup (237 ml) chicken stock in a shallow pan
- Bake 1 hour or until squash is soft.
- Place pan contents in food processor with steel blade. Process until smooth, gradually adding remaining stock and salt and cardamom until puréed.
- Reheat if necessary.
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Nutritional Info
Storage
Notes
Used with permission from
SCD RecipeRelated Recipes
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