"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Butternut Squash and Rutabaga Puree Recipe

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This recipe for Butternut Squash and Rutabaga Puree, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Wednesday, September 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 lbs. butternut squash, peeled, seeded, cut into 1 inch pieces
1 c. (or more) canned low-salt chicken broth
3 lbs. rutabagas, peeled, cut into 1 inch pieces
1/4 c. butter

Directions:
Directions:
Preheat oven to 400. Arrange butternut squash in single layer in 13 x 9 glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture in smooth, adding more broth if necessary.

Transfer squash and rutabaga puree to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer to bowl and serve.

Can be prepared 1 day ahead. Cool. Cover and chill. Rewarm over low heat.

Number Of Servings:
Number Of Servings:
10

 

 

 

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