Butternut Squash Puree Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: butternut squash, (about 2
1/4: pounds),
1: Onion sliced, about 3/4 cup
3 tbsp: coarsely grated fresh,
Directions:
: 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
Recipe By : COOKING LIVE SHOW #CL8726
From: "Jon And Angele Freeman"
Source from luhu.jp
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
Recipe By : COOKING LIVE SHOW #CL8726
From: "Jon And Angele Freeman"
Source from luhu.jp