Peanut Butter and Butternut Squash
Peanut Butter and Butternut Squash make a delicious and nutritious pairing in this unique recipe. Try it today!
Ingredients
- 1 10-oz package of frozen pureed butternut squash*
- ¼ cup peanut butter
Nutrients Per Serving
| Calories: | 70 |
|---|---|
| Fat: | 4 g |
| Saturated Fat: | 1 g |
| Carbohydrates: | 7 g |
| Cholesterol: | 0 mg |
| Protein: | 3 g |
| Fiber: | 1 g |
| Sodium: | 45 mg |
Directions
- New guidelines from the National Institutes of Allergy and Infectious Diseases-sponsored expert panel recommend early and frequent introduction of peanut protein in infants between 4-6 months of age, depending on risk for allergy development, to prevent peanut allergy.
- Thaw and heat butternut squash in microwave according to package directions. Stir in peanut butter until completely smooth.
- *Alternatively, you can make your own fresh butternut squash puree as follows: Preheat the oven to 350 degrees. Slice a medium butternut squash lengthwise. Scrape out seeds and stringy flesh. Place the squash halves, cut sides up, on a baking sheet and roast for 45 minutes or until cooked through. Scoop out flesh and puree in a food processor until completely smooth.
Nutrients Per Serving
| Calories: | 70 |
|---|---|
| Fat: | 4 g |
| Saturated Fat: | 1 g |
| Carbohydrates: | 7 g |
| Cholesterol: | 0 mg |
| Protein: | 3 g |
| Fiber: | 1 g |
| Sodium: | 45 mg |
