Butternut Squash Puree
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Butternut Squash Puree
  Squash    Purees  
Last updated 6/12/2012 12:42:14 AM. Recipe ID 1210. Report a problem with this recipe.
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      Title: Butternut squash puree
 Categories: Cooking, Live
      Yield: 1 Servings
 
 
        1    butternut squash -- (about 2
      1/4    pounds)
        1    Onion sliced (about 3/4 cup)
        3 TB coarsely grated fresh
  :          gingerroot
        2 TB unsalted butter
  
  Cut the squash in half lengthwise and scoop out and discard the
  seeds. Bake the squash, cut side down, on a lightly oiled baking
  sheet in a preheated 400 degree F oven for 40 minutes or until it is
  tender. When it is cool enough to handle, scoop out all the pulp.
  While the squash is baking, in a skillet cook the onion and the
  gingerroot in the butter over low heat, stirring, until the onion is
  softened. Puree the onion mixture with the squash pulp in a food
  processor and add salt and pepper to taste.
  
  Yield: 2 1/2 cups or 4 to 6 servings
  
  




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Recipe ID 1210 (Apr 03, 2005)

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