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.