BUTTERNUT SQUASH PUREE WITH CRANBERRIES
3 1/2 lb butternut squash
12 oz fresh cranberries
1/2 cup unsalted butter
1/2 cup light brown sugar; packed
salt and pepper to taste
Peel and seed the squash; cut into 1-inch pieces. Cook in a pot of boiling, lightly salted water for 15 minutes.
Add the cranberries and continue to cook until the squash is very tender and the cranberries burst, about 10 minutes.
Drain the squash and cranberries well. Combine the squash, cranberries, butter, and brown sugar in the bowl of an electric mixer or food processor and process until the mixture is pureed.
If necessary, this dish can be refrigerated overnight and reheated.
Season with salt and pepper and serve hot.
Servings: 6
Source: Yankee Magazine's Christmas in New England, 1995
3 1/2 lb butternut squash
12 oz fresh cranberries
1/2 cup unsalted butter
1/2 cup light brown sugar; packed
salt and pepper to taste
Peel and seed the squash; cut into 1-inch pieces. Cook in a pot of boiling, lightly salted water for 15 minutes.
Add the cranberries and continue to cook until the squash is very tender and the cranberries burst, about 10 minutes.
Drain the squash and cranberries well. Combine the squash, cranberries, butter, and brown sugar in the bowl of an electric mixer or food processor and process until the mixture is pureed.
If necessary, this dish can be refrigerated overnight and reheated.
Season with salt and pepper and serve hot.
Servings: 6
Source: Yankee Magazine's Christmas in New England, 1995
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