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Butternut Squash Puree with Honey and Nutmeg

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Makes 8 servings
This simple side dish adds vibrant color to the menu. Add more honey if you like the puree sweeter.
6 tablespoons (3/4 stick) pareve margarine
5 tablespoons honey
3/4 teaspoon freshly ground nutmeg
Two 2-pound butternut squash
Butternut Squash Puree with Honey and Nutmeg Recipe at
Melt margarine in large skillet over medium heat. Mix in honey and nutmeg. Set aside.

Pierce each squash in several places with skewer to allow steam to escape. Lay 1 squash on its side in microwave oven. Cook at high setting 8 minutes. Turn squash over and cook until tender when pierced with skewer in thickest portion, about 8 minutes longer. Transfer squash to work surface. Repeat cooking with remaining squash.

Cut both squash in half lengthwise. Discard seeds; spoon squash into skillet with margarine mixture. Heat squash over low heat, mashing coarsely and blending with seasonings. Season generously with salt and pepper. Transfer to bowl and serve.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Stir over low heat to rewarm.

Recipe created exclusively for by Selma Elaine Brown.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 219
Sodium: 13mg
Fiber: 8g
Carbohydrates, Total: 38g
Protein: 2g
% Cal. from Fat: 37%
Fat. Total: 9g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: SHANNON, NV Reviewed: 01/10/2008
I made this for Christmas and everybody loved it! I was great that I was able to make it the day ahead and just reheat before serving.
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