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Pureed Squash
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- #17303
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 pounds butternut squash
2 tablespoons unsalted butter
4 teaspoons brown sugar
salt and freshly ground black pepper
directions
Preheat the oven to 375 degrees F.
Cut the squash in half lengthwise and scoop out the seeds. Place the halves cut side up in a roasting pan and add brown sugar to the center. Bake until a knife can penetrate into the center of the squash with little resistance. This should take about 1 hour.
After the squash cools, remove the pulp with a large spoon and place it in a blender or food processor. Puree the pulp until smooth and transfer it to a medium saucepan. Add the butter and adjust seasonings to taste while reheating the puree.
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recipeway
nutrition data
Nutritional data has not been calculated yet.
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