Pureed Butternut Squash Recipe
Ingredients
3 pounds butternut squash
1 tablespoon brown sugar
Freshly grated nutmeg to taste
Salt and fresh pepper to taste
1 tablespoon finely chopped parsley
Directions
Preheat oven to 375° F.
Line baking pan with foil; oil lightly.
Cut squash in half lengthwise; place cut side down in baking pan.
Bake 30-45 minutes (depending upon size of squash) or until you can easily pierce the flesh with a knife or skewer.
Remove seeds.
Scoop out pulp; place in blender or food processor with brown sugar, nutmeg, salt, and pepper.
Puree until smooth.
Line baking pan with foil; oil lightly.
Cut squash in half lengthwise; place cut side down in baking pan.
Bake 30-45 minutes (depending upon size of squash) or until you can easily pierce the flesh with a knife or skewer.
Remove seeds.
Scoop out pulp; place in blender or food processor with brown sugar, nutmeg, salt, and pepper.
Puree until smooth.
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