Pureed Butternut Squash Recipe
Have you not tried my Pureed Butternut Squash recipe yet? How is that possible? The main ingredient in Pureed Butternut Squash is always Fruits. This Pureed Butternut Squash as a Side Dish is a winner! The secret of this Pureed Butternut Squash recipe is something I am looking for too. Please try this Pureed Butternut Squash recipe and let me know if you have managed to reveal it.
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.
