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Butternut Squash Puree

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Ingredients

  • 6-1/2 lbs of Butternut Squash, seeded, cut into 1/4
  • 8 oz heavy cream, hot
  • 4 oz unsalted butter
  • TT Salt
  • TT White Pepper

Details

Preparation

Step 1

Roast squash, cut side down in a 375 oven intil tender.
Scoop out flesh and pass through food mill, or into food processor
Add hot cream and butter to pureed butternut
sean to taste with salt and white pepper

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