Butternut Squash Puree Recipe

Name: Butternut Squash Puree
Ingredients: 2 x -(up to); 3 med -size butternut squash; 1 sm Onion Salt and white pepper; 2 med -size sweet potatoes, peeled; 12 Tbsp. Sweet butter; 1/2 c. Creme Fraiche; 1 pch Nutmeg

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $0.25 view details

2 x -(up to)
3 med -size butternut squash
1 sm Onion Salt and white pepper
2 med -size sweet potatoes, peeled
12 Tbsp. Sweet butter
1/2 c. Creme Fraiche
1 pch Nutmeg

Directions

Preheat oven to 225-250 F. Cautiously peel the squashes' tough skin with a paring knife. Halve and scoop out the seeds and pulp. Cut the vegetables into large dice. Boil in salted water for 25 min or possibly till tender. If possible, steaming is preferable. Drain and dry out on a pan in oven for 10 min. Puree in food processor. Add in remaining ingredients. Serve Warm.
WINE: PULIGNY MONTRACHET

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Amount Per Serving	%DV
Serving Size 28g
Recipe makes 6 servings
Calories 205
Calories from Fat 204	100%
Total Fat 23.22g	29%
Saturated Fat 14.76g	59%
Trans Fat 0.0g
Cholesterol 61mg	20%
Sodium 164mg	7%
Potassium 7mg	0%
Total Carbs 0.02g	0%
Dietary Fiber 0.0g	0%
Sugars 0.02g	0%
Protein 0.24g	0%

Butternut Squash Puree Recipe

Ingredients