PUREED BUTTERNUT SQUASH

Pureed Butternut Squash image

Provided by Molly O'Neill

Time 45m

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 large squash, peeled, halved, seeds removed and discarded
4 tablespoons unsalted butter
1/2 cup light brown sugar
Salt and white pepper to taste
1/4 teaspoon freshly grated nutmeg

Steps:

Cut the squash into 2-inch chunks and place in a large pot. Add water to just cover and place over high heat. Cook until the squash is just barely tender, 25 to 40 minutes. (Do not overcook or the squash will become watery.) Drain well.
Transfer the squash to a bowl and use an electric mixer to beat until smooth. Beat in the butter. Beat in the sugar. Season to taste with salt and pepper and stir in the nutmeg.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 9 grams, TransFat 0 grams