- 1 4 ½ to 5 ½-pound Blue Hubbard Squash
- 1 cup reduced-sodium broth, vegetable or chicken, heated, divided
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh herbs, such as thyme, oregano, parsley and rosemary (see *ingredient note)
- 1 teaspoon salt
- ½ teaspoon pepper
- Arrange oven rack in the middle of the oven and preheat oven to 350 degrees F. Line a large baking sheet with parchment.
- Cut squash in half along the equator and scoop out the seeds. Lay cut-side down on the prepared baking sheet and roast until soft, 45 minutes to 1 hour depending on the size of the squash. To check if it is done, carefully press on the skin of the squash. You should feel the flesh give slightly. Let cool, cut side up at least 10 minutes before handling. Using two spoons, carefully scoop the flesh from one side out into a food processor. Add ½ cup of the heated broth and process until completely smooth, scraping down the sides as necessary. Transfer to a medium bowl. Repeat with the remaining squash and broth.
- Heat oil and garlic in a small skillet over medium heat, stirring or shaking the skillet until it starts to sizzle. Continue cooking until the garlic is just turning golden in spots, 2 to 5 minutes. Immediately add the herbs and remove from the heat. Pour the oil mixture into the squash puree. Add the salt and pepper and stir until completely combined.
0 g Added Sugars, 0 mg Cholesterol
*Ingredient note: I used a blend that was 50% chopped parsley and the other 50% was a blend of oregano, rosemary and thyme. If you’re going through the trouble, make extra and store it in an airtight container in the fridge for up to a week. You can add it to all sorts of goodies like scrambled eggs, savory muffins and white beans
- Calories: 160
- Sugar: 0 g
- Sodium: 440 mg
- Fat: 7.6 g
- Saturated Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 2 g