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baking fat substitutes

I am so amazed at the recent suggestions for butter
substitutes in baking: chestnut, winter squash, and navy
bean purees.  Who'd have thunk?

I am wondering, though, about that chestnut puree.  I
thought all nuts have very high fat content.  Is this not
true of chestnuts?  Anybody have a nutrition label handy for
chestnut puree?

Riki Darling
Spinner, Knitter, Navajo Weaver, Dyer, and Idea Enthusiast
Salt Lake City, Utah