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Butternut Squash Puree


  • Makes 4 servings.


  • 1 butternut squash (about 2 lbs.)
  • 2 to 3 Tablespoons sweet unsalted butter
  • 1/4 teaspoon salt
  • 1 Tablespoon light brown sugar
  • Dash of ground allspice
  • Dash of nutmeg


Stand squash on end and peel with vegetable peeler. Split lengthwise and cut off slice from both ends. Scoop out seeds and pith with a sharp spoon. Cut squash into large chunks and steam over boiling water until fork tender. This should take 10 to 12 minutes. Puree squash in a food mill or processor. Transfer to a large mixing bowl. Add remaining ingredients and beat with electric mixer until light and fluffy. Serve immediately.

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