Butternut Squash, Cashew and Turkey Puree
- Time: 40 minutes
- Servings: 4
- Serving Size: 2.0 ounces
- Stage: 3 Post-Op (Pureed Foods)
INGREDIENTS:
- Butternut squash - 1 cup (140 grams)
- Olive oil - 1/2 tbsp (7 grams)
- Sea salt - 1/8 tsp (pinch)
- Black pepper, freshly ground - 1/8 tsp (pinch)
- Smoked turkey breast (deli meat) - 3 oz (85 grams)
- Vegetable broth, low sodium - 2 tbsp
- Cashew butter - 1 1/2 tbsp (24 grams)
INSTRUCTIONS:
- Turn on the oven to 400°F or 200°C.
- Peel the butternut squash and cut it into cubes. To learn how to peel and cube watch this video.
- Add the butternut squash cubes to a bowl together with the olive oil, salt and pepper. Mix gently.
- Place parchment on a baking sheet and lightly coat with non-stick oil spray. Evenly spread out the butternut squash on the baking sheet. Bake for 25 to 30 minutes, flipping them once halfway through. Make sure that they are soft when done.
- Mix the butternut squash, turkey, vegetable broth and cashew butter in a food processor until evenly pureed (no chunks). Serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 2-3 days. Any leftover uncooked butternut squash stays fresh in the fridge for 1-2 weeks (in an airtight container).
NUTRITION FACTS per serving:
- Calories 85
- Protein 5 grams
- Carbs 6 grams
- Fat 5 grams
- Fiber 1 grams
- Sugar 1 grams
- Iron 4% DV
- Calcium 4% DV
- Sodium 11% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Make sure the cashew butter you use is 100% natural and has no added sugars or oils. The ingredients list should only say roasted cashews (a bit of salt is ok). You can also use almond butter instead of cashew butter.
Tags: dairy-free, soy-free, gluten-free, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.