Butternut Squash Puree

1. 1

   Pare the squash, remove the seeds and cut into 1 1/2-inch cubes.

2. 2

   Put in a saucepan, cover with water and add salt.

3. 3

   Bring to a boil, cover and simmer for 5 minutes or until tender.

4. 4

   Drain the squash and put it through a food mill or processor.

5. 5

   Return the puree to the saucepan and add butter, honey, nutmeg, allspice, cinnamon, salt and pepper.

6. 6

   Blend well until smooth.

7. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.