Butternut Squash Puree
- 2 medium butternut squash
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 2 tbs butter
- 1 tsp maple syrup
- Nutmeg, salt and pepper to taste
Heat salted water to a boil in a large saucepan.
Peel squash and remore any seeds.
Dice uncooked squash into 3/4 inch cubes and add to boiling water.
Cook until foork tender.
Remove from heat and frain throughly.
Place squah in food processor.
Add the rest of the ingredients and blend until smooth.