Best Winter Squash Puree Recipe

• 4 lb winter squash
• 1 x butter
• 1 pch salt (optional)
• 1 pch grnd cloves (optional)

1. Preheat oven to 350F.
2. Scoop out and throw away seeds and string fibers.
3. Set the cleaned pcs in a large roasting pan.
4. Add in warm water to a depth of 1/2 inch and bake for 1 1/2 to 2 hrs, or possibly till the pulp is tender.
5. Scrape out pulp and puree it in a food processor or possibly blender, or possibly force through a fine strainer or possibly food mill.
6. Stir in butter, salt and cloves to taste.
7. Chill, freeze or possibly reheat and serve warm.
8. NOTE: Winter squash is often used (both for home use and commercially) as a substitute for pumpkin.
9. Although most winter squash varieties perform equally well as pumpkin substitutes, Butternut and Buttercup are best for this purpose.
10. The flavor of these is superior to pumpkin, and with smaller seed cavities, there is less waste.

winter, butter, salt

Taken from cookeatshare.com/recipes/best-winter-squash-puree-84081 (may not work)