Pureed Butternut Squash
|Butternut squash||3 Pound|
|Brown sugar||1 Tablespoon|
|Freshly grated nutmeg||To Taste|
|Finely chopped parsley||1 Tablespoon|
Preheat oven to 375° F.
Line baking pan with foil; oil lightly.
Cut squash in half lengthwise; place cut side down in baking pan.
Bake 30-45 minutes (depending upon size of squash) or until you can easily pierce the flesh with a knife or skewer.
Scoop out pulp; place in blender or food processor with brown sugar, nutmeg, salt, and pepper.
Puree until smooth.