Butternut Squash Puree With Cranberries Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: Butternut squash,
1/2 cup: Light brown sugar, packed
12 ounce: Fresh cranberries,
Salt and pepper to taste,
1/2 cup: Sweet butter,
Directions:
Peel and seed the squash; cut into 1-inch pieces. Cook in a pot of
boiling, lightly salted water for 15 minutes. Add the cranberries and
continue to cook until the squash is very tender and the cranberries
burst, about 10 minutes. Drain the squash and cranberries well.
Combine the squash, cranberries, butter, and brown sugar in the bowl
of an electric mixer or food processor and process until the mixture
is pureed.
If necessary, this dish can be refrigerated overnight and reheated.
Season with salt and pepper and serve hot.
From Yankee Magazines Christmas in New England, 1995
MMed by Dave Sacerdote, 1/96
Submitted By DAVE SACERDOTE On 01-02-96
Source from luhu.jp
boiling, lightly salted water for 15 minutes. Add the cranberries and
continue to cook until the squash is very tender and the cranberries
burst, about 10 minutes. Drain the squash and cranberries well.
Combine the squash, cranberries, butter, and brown sugar in the bowl
of an electric mixer or food processor and process until the mixture
is pureed.
If necessary, this dish can be refrigerated overnight and reheated.
Season with salt and pepper and serve hot.
From Yankee Magazines Christmas in New England, 1995
MMed by Dave Sacerdote, 1/96
Submitted By DAVE SACERDOTE On 01-02-96
Source from luhu.jp