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This simple side dish adds vibrant color to the menu. Add more honey if you like the puree sweeter. Cooking.com Tip: Don't reach for that spoon to remove seeds from squash or other fruits and vegetables. A melon baller's scoop has a rim sharp enough to cut through stringy flesh and tough fibers releasing the seeds. This handy tool is also great for coring apples and making melon and potato balls.
- 6 tablespoons (3/4 stick) butter
- 5 tablespoons honey
- 3/4 teaspoon freshly ground nutmeg
- Two 2-pound butternut squash
Melt butter 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 on 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
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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
219 calories; 9g total fat; 0mg cholesterol; 13mg sodium; 38g carbohydrates; 8g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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