Butternut squash and red bell peppers are
blockbuster sources of vitamins A and C. This
creamy smooth puree is a great alternative to
mashed potatoes!
Serves:
4
Serving Size:
1 cup
Prep Time:
20 minutes
Inactive:
0 minutes
Cook:
60 minutes
TOTAL:
1 hour 20 minutes
INGREDIENTS:
• 1 whole butternut squash
• 1 medium sweet onion, cut into wedges and separated
• 4 tablespoons butter
• 1 medium red bell pepper, sliced
• 2 cups low-fat milk
INSTRUCTIONS:
Preheat the oven to 400 degrees. Peel the outer shell of the squash, cut the squash in half and scoop
out the seeds. Cut the squash into cubes. Place the squash, onion and bell peppers on a cookie
sheet and put in the oven for 40-60 minutes until the squash is tender. Cool. Once the squash mix is
cool, place in a blender and puree. In a medium to large soup pot, heat the milk and butter, and slowly
add the squash mix. Stir well and enjoy.
NUTRITIONAL VALUE:
Calories: 231
Sodium: 155 mg
Fat: 11 g
Carbohydrates: 27 g
Protein: 6 g
Sugars: 11 g
BUTTERNUT PUREE
ORANGE
HEATHER
Store 2209
Overland Park, KS
POINTS PER
SERVING
8
6
