You are here

Squash Puree

Fat.Freedom's picture
Ingredients
  Butternut squash/Hubbard squash 3 Pound
  Butter 2 Teaspoon
  Butter buds 2 Teaspoon (Or More To Taste)
  Brown sugar 6 Teaspoon (Or To Taste)
  Salt 1 Teaspoon (Or To Taste)
  Powdered ginger 1⁄4 Teaspoon
  Evaporated skim milk 1⁄2 Cup (8 tbs), heated
Directions

GETTING READY
1. Pre-heat the oven to 375°F.
2. Rinse and pat dry the squash with paper towels.
3. Cut the squash in half, removing the seeds and strings.
Take a rimmed cookie sheet and place the squash, cut side down with add 3/4 cup water so the squash does not stick.

MAKING
4. In the oven, bake for 40 minutes to 1 hour. Stop cooking when the squash is tender when pierced with a toothpick.
5. Peel the skin, and puree the flesh in a food processor or blender.
6. Add the garlic and tomatoes and cook, stirring, for 5 minutes longer.
7. Measure the puree to see if you have 6 cups of it. If not, adjust the seasoning to the amount you have.
8. Return the puree to the processor and add the Butter Buds.
9. Let the puree sit a few minutes with the top on.
10. Next, add the brown sugar, salt, ginger, and evaporated milk according to the amount of puree.
11. Blend the mixture with 3 or 4 pulses, until fluffy.

SERVING
12. Serve as a dessert.

TIPS
Take care not to over process the puree.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6

Rate It

Your rating: None
4.217645
Average: 4.2 (17 votes)