Butternut Squash Puree

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 1 butternut squash
• 2 1/2 teaspoons cinnamon
• 1/8 teaspoon ground nutmeg
• 1 1/2 teaspoons brown sugar or 1 1/2 teaspoons turbinado sugar
• 1/2 tablespoon butter
• 1 tablespoon low-fat milk
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 375.
• 2 cut stem off of squash. cut squash lengthwise and remove seeds and pulp. put squash halves face down in a baking dish. add 1/4 inch of water.
• 3 bake the squash for 20 minutes with cut side down down, then 20 minutes with cut side up (when you flip them over you can add a little honey and/or cinnamon if you so desire). bake until a knife can easily enter the flesh but remove from oven before the squash becomes entirely mushy.
• 4 allow squash to cool enough to handle. remove peel with paring knife, and cut peeled squash into pieces of approximately 1-2 inches.
• 5 put pieces in food processor, along with the rest of the ingredients. puree until smooth.