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Nutrition Facts
Serving Size 1 (324g) Recipe makes 4 servings
Calories 224
Calories from Fat 62		(27%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 166mg		6%
Potassium 1031mg		29%
Total Carbohydrate 42.8g		14%
	Dietary Fiber 5.8g	23%
	Sugars 12.3g
Protein 2.9g		5%
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Maple Butternut Squash Puree [ Lactose-Free ]

Recipe #206526 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Jan 21, 2007

This creamy, sweet, decadent side dish is made lactose free by using ghee or clarified butter (butter that has had all of the lactose and casein removed). You can purchase ghee or make your own at home. It adds a creamy and nutty taste to this dish. If you can eat lactose and casein, use regular butter and whole milk or cream.

SERVES 4 -6 (change servings and units)

Ingredients

1 medium butternut squash
1/4 teaspoon salt
2 tablespoons ghee or clarified butter
2-3 tablespoons maple syrup
2 teaspoons pumpkin pie spice
3 tablespoons rice milk or soymilk or almond milk

Directions

1
Peel squash, cut in half lengthwise, and remove seeds.
2
Cut into 1 1/2 inch cubes and steam until tender.
3
Place steamed butternut squash cubes and all other ingredients in a food processor or blender.
4
Blend until smooth and creamy.
5
Serve hot or warm.