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Winter Squash Puree

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“This easy recipe lends itself to the interpretation of whatever produce you have on hand. Acorn, buttercup, and butternut squash are particularly delicious varieties to use in this puree. Try using sweet potatoes for a slightly different taste and texture.”
READY IN:
20mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 1 lb orange squash, peeled and cubed peeled and cubed or 1 lb yellow squash, peeled and cubed
  • 2 garlic cloves, pressed
  • 23 cup chicken stock
  • 4 tablespoons heavy cream
  • 2 teaspoons butter

Directions

  1. In a saucepan over medium heat, bring the squash, garlic, and chicken stock to a simmer.
  2. Cover and cook for 10-14 minutes, until the squash is tender.
  3. Using a food processor, puree the garlic-squash mixture with the cream and butter.
  4. Serve hot.

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