Turban Squash Puree
Ingredients
- 1 large turban squash, about 3 pounds (1.5 kg.)
- 2 tablespoons (30 mL) butter
- 1 tablespoon (15 mL) chopped fresh thyme
- 1/2 teaspoon (2 mL) salt
- 1/4 teaspoon (1 mL) freshly ground black pepper
- pinch cayenne pepper
Instructions
Cut squash in half and scrape out seeds and fibers. Cover cut side of each half with aluminum foil and place foil side up on baking sheet. Bake at 350F (180 C) for about 1 hour or until very soft. Uncover and scrape out soft flesh into blender or food processor. Add butter, thyme, black pepper and cayenne pepper; process until smooth, scraping down the sides of container frequently. Makes 4 servings.
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