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Pureed Butternut Squash


  • Serves 8.


  • 4 Tablespoons butter
  • 1 small onion, peeled and sliced
  • 1 butternut squash, peeled and cut into chunks
  • 1 white turnip, peeled and sliced
  • 1 large ripe pear, peeled and cored
  • Salt and pepper to taste


Melt butter in a large, heavy pan and sauté onion until soft. Add squash, turnip, and pear; simmer, covered, until tender, for 15 to 20 minutes. You may need to add a small amount of water if vegetables become dry. Remove mixture from pot and puree in a food processor until smooth. Salt and pepper to taste.

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