Hubbard Squash Puree With Orange And Candied Ginger Recipe
Servings: 4
Ingredients
- 1 x Hubbard squash
- 1/4 c. Firmly packed brown sugar
- 1 tsp Peeled, minced fresh ginger
- 1 Tbsp. Minced candied ginger
- 1 Tbsp. Orange juice concentrate
- 2 Tbsp. Unsalted butter Salt Cracked black pepper
- 1/4 c. Hazelnuts, toasted and finely grnd
Directions
- Preheat the oven to 425 . Cut the squash in half lengthwise and place cut-side up on a lightly greased roasting pan. Roast the squash in the oven till tender, about 50 min. Remove the squash from the oven. Using a large spoon, scrape the squash flesh into the bowl of a food processor. Add in the brown sugar, fresh ginger, candied ginger, orange juice concentrate, and butter and puree till smooth. Season to taste with the salt and pepper.
- Top with the grnd hazelnuts and serve immediately. To serve refrigerated puree, reheat just till hot through, then top with the grnd hazelnuts and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 51 | 44% |
| Total Fat 5.84g | 7% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 43mg | 2% |
| Potassium 80mg | 2% |
| Total Carbs 16.07g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 15.18g | 10% |
| Protein 0.69g | 1% |
