Photo: Sorin Gheorghita
Gingered Winter Squash and Pear Puree
7 ingredients
Serves 4.
openrecipes
The zestiness of fresh ginger counterbalances the sweetness of the squash and pear in this intriguing vegetable dish. Ginger’s spiciness is delivered via a bath of nutty, rich brown butter, which is swirled into the puree just before serving, and is offset by ribbons of fragrant fresh sage.
Estimated Nutrition (whole recipe, rough)
332
Calories
1g
Protein
25g
Fat
29g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small butternut squash, about 1 1/2 lb., cut in half lengthwise and seeded
- 2 firm but ripe pears such as Anjou or Bosc, peeled, halved and cored
- 2 Tbs. extra-virgin olive oil, plus more for greasing
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- One 1/2-inch piece fresh ginger, peeled and minced
- 6 fresh sage leaves, cut into thin ribbons
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes