oborer@hotmail.com

Lincoln, NE

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  • Olivia Borer

Butternut Squash Puree


This recipe today is simple, easy, and so delicious! It makes a simple side for almost any protein, or a greater starter as a soup as well. Plus, it's adaptable - you can use almost any winter squash you like!

Ingredients:

  • 1 Large Butternut Squash, peeled, cut, and diced into 3/4" pieces

  • 2 tsp Sea Salt

  • 1/4 tsp Black Pepper

Directions:

  1. Place a steamer basket in a large pot. Add 1.5" of water to the pan.

  2. Place the diced squash into the basket and steam until very tender, about 15 minutes. Do not drain!

  3. When the squash is tender, working in batches as needed, scoop out enough squash to partially fill a food processor or high-speed blender. Add a couple of tablespoons of the cooking liquid, along with seasonings.

  4. Blend until smooth.

  5. Repeat until all the squash is finished.

  6. Serve immediately or store in the fridge for up to 5 days. This recipe will also keep for 6-8 months in the freezer.

Enjoy!

xoxo Olivia


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