Butternut Squash Puree

• butternut squash↗1

  1

• cinnamon↗2 1⁄2 teaspoons

  2 1⁄2

• ground nutmeg↗1⁄8 teaspoon

  1⁄8

• brown sugar or 1 1/2 teaspoons turbinado sugar↗1 1⁄2 teaspoons

  1 1⁄2

• butter↗1⁄2 tablespoon
• low-fat milk↗1 tablespoon
• salt↗1⁄4 teaspoon

  1⁄4

Step-by-step instructions

1. 1

   Preheat oven to 375.

2. 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. 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. 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. 5

   Put pieces in food processor, along with the rest of the ingredients. Puree until smooth.