Pumpkin and Winter Squash Roasted-

By pattie_d

Pumpkin and squash were commonly available to Native Americans and pilgrim settlers. Use a small cheese pumpkin or sugar pumpkin.

Ingredients

• 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds)
• 2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 1 tablespoon olive oil
• Cooking spray
• 3 cups sliced yellow onion (about 2)
• 2 teaspoons minced garlic
• 4 cups water
• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• Dash of ground allspice

Preparation

Step 1

Preheat oven to 400°.

Combine first three ingredients in a large bowl; toss well. Place pumpkin mixture on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 8 minutes or until tender. Add garlic; sauté 1 minute. Add pumpkin mixture, 4 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes.

Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with the remaining pumpkin mixture.

Nutritional Information
Amount per serving
Calories: 121
Calories from fat: 19%
Fat: 2.5g
Saturated fat: 0.4g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.3g
Protein: 2.8g
Carbohydrate: 25.4g
Fiber: 4.6g
Cholesterol: 0.0mg
Iron: 1.9mg
Sodium: 299mg
Calcium: 92mg