Butternut Squash Puree
By nguerrero06
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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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