Vegetables

Winter Squash Puree

  • 2 pounds Winter squash
  • ~ Vegetable oil
  • 1 cup Skim milk
  • 1 Cinnamon sticks
  • 4 Cloves
  • 1 Garlic cloves
  • 2 tablespoons Butter
  • ~ Salt and pepper to taste

    • Preheat oven to 375 degrees. Cut squash in half, scoop out seeds, steam cut-side down in 1/4 inch water in microwave, covered with plastic wrap, 8 min. or until soft.

    Bring milk, cinnamon stick, cloves, garlic to a simmer. Remove and let infuse while squash is cooking.

    When squash is done, scoop out cooked flesh; transfer to food processor. Strain milk to remove cinnamon and garlic, puree milk with squash. Beat in butter; season with salt & pepper. If made in advance, reheat in double boiler. Serves 4.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ralph Miller of Vallejo, Ca (USA). 

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