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Butternut Squash With Cinnamon

Butternut Squash With Cinnamon
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WebMD Recipe from

So sweet it borders on a dessert, this warm squash puree combines the simplest of ingredients for a side-dish packed with antioxidants, vitamins and minerals.

  • 1 medium
    butternut squash (about 2 to 2 ½ pounds)
  • 2 tablespoons
  • 1 teaspoon
    ground cinnamon
  • 1 dash
    unrefined sea salt
    coconut oil or butter, for greasing the squash
  1. Preheat oven to 375°F.
  2. Split and seed the butternut squash then grease its skin with any oil or fat and place it flesh-side down in a baking dish.
  3. Add about one cup of water to the casserole dish and roast the squash until tender and easily pierced with the tines of a fork, about forty to sixty minutes.
  4. Remove the squash from the oven and allow it to cool until you can easily handle the squash without gloves.
  5. Spoon out the bright orange flesh from the squash and place it in a food processor or stand mixer along with two tablespoons butter, one teaspoon ground cinnamon and a dash unrefined sea salt.
  6. Process mixture until well-blended and quite smooth. Serve warm.
Nutritional Information
Serving Size: 6
  • Calories 147.5
  • Carbohydrates 21.4 g
    • Dietary fiber 4.9 g
  • Cholesterol 10.0 mg
  • Fat 5.1 g
    • Saturated fat 2.6 g
  • Sodium 11.8 mg
  • Protein 4.6 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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