Butternut Squash Puree
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Butternut Squash Puree
A savory version of the puree The Pioneer Woman recommends you add to your Thanksgiving table
Instructions
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Place the cut squash in a baking dish, skin side down
Sprinkle the skinless sides of the squash with seasonings and drape with fresh herbs if using
Add the water to the baking dish and bake, covered for 35-45 minutes, until the squash is very tender
Allow to cool enough to handle before removing skin and pureeing with butter, garlic, stock, and more seasonings to taste and preferred consistency
Recipe Notes
Yield depends on the size of your squash, usually between 3 and 4 cups
