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FODMAP Free Butternut Squash Purée

Butternut Squash Puree

Butternut Squash Puree

FODMAP Free Butternut Squash Purée
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
The only difference FODMAP free dieters will have from the Butternut Squash President Obama will enjoy at his 2013 Inaugural Luncheon, is replacing real butter with a lactose free butter alternative. Couldn't be simpler!
  • 2 pounds butternut squash, roasted
  • 1 tablespoon Earth Balance original "Buttery Spread" (or other lactose free butter alternative)
  • 1 pinch kosher salt
  • 1 pinch white pepper
  • ½ tablespoon maple syrup, medium amber
  1. Pre heat oven to 400° F.
  2. Cut the squash in half, scoop out the seeds and membranes with a spoon and discard the seeds and membranes.
  3. Lightly rub olive oil on the cut side of the squash.
  4. Place the squash with cut half facing down on a baking sheet, place in oven and cook until tender, approximately 25 minutes.
  5. Remove squash from the oven and allow to cool for 5 minutes.
  6. Scoop flesh into a blender using a spoon.
  7. Add the Earth Balance, maple syrup, salt and pepper into blender.
  8. Puree on high speed until smooth, adjusting the seasoning as needed.
  9. Transfer puree to a small sauce pan and cover.
  10. Puree should be served warm. Reheat on low heat in a small sauce pan (covered), if needed.
Recipe adapted from the three-course farm-to-table menu created by Executive Chef Shannon Shaffer of Design Cuisine in Arlington, VA for the 2013 Obama Inaugural Luncheon held at the historic National Statuary Hall at the US Capitol.


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