Despite all the wonderful varieties of winter squash, I still like butternut best for basic preparations like this one. This smooth puree will add color to your plate and comfort your palate.

　　

Ingredients

6 servings

　　1 large butternut squash

　　1 1/2 tablespoons nonhydrogenated margarine or whipped butter

　　Pinch of nutmeg

　　Pinch of salt

　　

Step 1

The squash may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375°F.

　　

Step 2

Cut the squash in half lengthwise. Place the halves in a baking dish, cut side up with about 1/2 inch of water, and cover with foil. Bake until easily pierced with a knife, 45 to 50 minutes. Or microwave until easily pierced with a knife, about 10 minutes.

　　

Step 3

When the squash is cool enough to handle, scoop out and discard the seeds. Scoop out the pulp and transfer to a serving container. Add the margarine, and stir in to melt. Mash the squash until smooth. Stir in the nutmeg and season with salt. Reheat in the microwave or oven just until heated through, and serve.

　　

nutrition information

Step 4

Calories: 80

　　

Step 5

Total Fat: 2g

　　

Step 6

Protein: 1g

　　

Step 7

Carbohydrate: 13g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Sodium: 39mg

　　The Vegetarian 5-Ingredient Gourmet