PUREED TURBAN SQUASH
This is from Wilson Farms in Lexington, MA. They were serving their prepared versions of this, and handing out recipes for those of us who wanted to buy the raw squash to make on our own. It was extremely yummy, and just the thing for a gorgeous fall day. (Cooking times are approximate.)
Provided by KLHquilts
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the peeled squash into chunks and cook in boiling, salted water until tender. (If you prefer, you can steam it.) Drain thoroughly in a colander.
- Return the hot squash to the pan and add butter, salt, pepper, sage, cinnamon, and brown sugar.
- Whip with an electric mixer, or mash by hand, until smooth.
Nutrition Facts : Calories 87.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 916.6, Carbohydrate 9.3, Fiber 0.2, Sugar 8.8, Protein 0.1
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