Butternut Squash Puree I.H 3:1
Author: SGH (HCP)
INGREDIENTS:**
g Butter, unsalted
ml Aldi double cream (HCP added*)
g Squash, butternut, raw
g Avocado, average, flesh only
g KetoCal 3:1 Powder
ml Oil, avocado (HCP added*)
g Salt
g Pepper, white
Directions:
- Peel and Chop the Butternut Squash cut into cubes.
- Steam or boil until cooked and soft to the touch.
- Mash the Butternut Squash.
- In a Blender/ Food Processer then add the Butter, Cream, Avocado Oil, Salt, Pepper and ketocal 3.1 powder and blend till smooth.
- Serve hot/ warm and enjoy!
- *Bonus you can batch cook and freeze in ice cube trays or in small containers with lids or a sandwich bag. Just remember allow the Puree to cool before freezing*
Nutrition Information (for entire recipe):
Carbohydrate:
4.34
Calories: 211
Fat:
20.1
Protein:
2.49
Ratio:
2.94:1
Tags:
SavoryMain MealWeaningPuree
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
