Winter Squash Puree

1. 1

   Preheat oven to 375 degrees.

2. 2

   cut squash in half, scoop out seeds, brush cut surfaces with oil and set them face down on a baking sheet.

3. 3

   Bake until very tender, about 30 to 45 minutes, depending on how large the squash is.

4. 4

   While this is baking, bring the milk, cinnamon stick, cloves and garlic to a simmer.

5. 5

   Remove from heat and let the milk infuse while squash is baking.

6. 6

   When squash is done, remove it from oven and scoop out the cooked flesh which you should transfer to a food processor or blender.

7. 7

   Strain the infused milk to remove the spices and garlic and blend infused milk with the squash to make a puree.

8. 8

   Beat in butter if you wish and season to taste with salt and pepper.

9. 9

   You can make this in advance and reheat in a double boiler.

No additional tips available.