Butternut squash puree with cranberries

Yield: 6 servings

Measure Ingredient
3½ pounds Butternut squash
12 ounces Fresh cranberries
½ cup Sweet butter
½ 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.

From Yankee Magazine's Christmas in New England, 1995 MMed by Dave Sacerdote, 1/96

Submitted By DAVE SACERDOTE On 01-02-96

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