Root Vegetable and Squash Purée - PCOS-Friendly Recipe
This Root Vegetable and Squash Purée is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 medium butternut squash
- 1 medium celery root
- 3 medium potatoes
- 3 large carrots
- 3 large parsnips
- 2 bay leaves
- 3 tablespoons unsalted butter
- 3 tablespoons whipping cream
- Ground nutmeg
Instructions
- Butter 10- to 12-cup casserole. Bring large pot of salted water to boil. Peel and seed squash and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Add vegetables and bay leaves to boiling water; cook until tender, stirring occasionally, about 20 minutes. Drain vegetables. Discard bay leaves.
- Puree half of vegetables in processor with half of butter and half of cream, scraping down sides of bowl occasionally. Transfer puree to bowl. Repeat with remaining vegetables, butter and cream. Transfer to same bowl. Season with nutmeg, salt and pepper. Transfer puree to prepared casserole. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Preheat oven to 350 °F. Bake puree until heated and beginning to brown on top, about 45 minutes. Serve hot.
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Frequently Asked Questions
Yes, this Root Vegetable and Squash Purée recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 12 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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