Before trying any diet or recipe, you should make sure that it is approved for you by your own qualified healthcare provider.
1 medium-sized butternut squash (about 2 pounds)
1 tablespoon of olive oil
Salt and pepper, to taste
Optional: garlic powder, cinnamon, nutmeg, or paprika for extra flavor
This recipe is already low in calories. If you want to lower the calories even further, then minimize the amount of the following ingredients:
Olive oil
You should make sure that any diet or recipe is approved for you by your own qualified healthcare provider. Do not consume more than ½ cup of food during any single meal, and stop eating and drinking before that amount if you start feeling full or uncomfortable.
Preheat your oven to 375°F.
Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves cut-side up on a baking sheet. Coat the exposed squash flesh with the olive oil.
Roast the squash in the preheated oven for about 40 minutes, or until it's soft and tender when pierced with a fork. You might need to flip the squash halfway through cooking to ensure even roasting.
Once the squash is ready, let it cool until safe to handle. Then, scoop the flesh out of the skin using a spoon.
Place the squash into a blender or use an immersion blender. Blend until it until becomes a smooth puree. If it's too thick, you can thin it out with a little bit of vegetable broth or water.
Taste the puree and add salt, pepper, or other spices as desired.
Optional: If you want to get very fancy, you can use the hollowed shell of a small roasted pumpkin as a serving vessel as depicted in the first image.
Enjoy!
