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Butternut Squash Puree Recipe

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This recipe for Butternut Squash Puree, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Grandy
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 butternut squash
2 1/2 tsps. cinnamon
1/8 tsp nutmeg
1 1/2 tsp. brown sugar
1/2 Tbs. butter
1 Tbs. milk
1/4 tsp. salt

Directions:
Directions:
Preheat to 350. Cut stem off of squash then cut lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Add 1/4-inch of water.
Bake for 20 minutes, then flip over and bake another 20. If you're feeling energetic, you can add a little honey and cinnamon to the cut sides at this time. Bake until a knife can easily enter the flesh, but remove before it gets mushy. Cool squash until it can be handled. Remove the peel with a knife and cut peeled squash into pieces of approximately 1-2-inches. Put in food processor or blender along with the rest of the ingredients. Puree until smooth.

Personal Notes:
Personal Notes:
Love this.

 

 

 

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