Butternut Squash Puree

1. 1

   Preheat the oven to 400F.

2. 2

   Cut the squash in half, but dont remove the seeds.

3. 3

   Season with salt and pepper, and place cut side down in a baking pan.

4. 4

   Pour enough water in the pan to come 1/4 inch up the squash.

5. 5

   Bake for 30-45 minutes, until squash is tender when pierced with a paring knife.

6. 6

   Let it cool, then use a spoon to remove the seeds and spoon the flesh out of the shell.

7. 7

   Puree the squash in a food processor.

8. 8

   Place the puree in a saucepan with the butter, cream, honey, and nutmeg, and cook over low heat.

9. 9

   Adjust to the desired consistency with warm stock or water, and season with additional salt and pepper, if desired.

* Per serving · 4 servings · Values may vary.