Winter Squash Puree

• 2 pounds butternut, kabocha, or hubbard squash, peeled, seeded, and chopped into 1-inch pieces
• Coarse salt and freshly ground pepper
• 4 tablespoons (1/2 stick) unsalted butter

1. Boil Bring a medium pot of water to a boil, then add 1 tablespoon salt and the squash.
2. Return to a boil, then simmer until very soft, about 10 to 15 minutes.
3. Drain well.
4. Dry Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.
5. Puree Transfer squash to a blender.
6. Puree with butter until very smooth, about 2 minutes.
7. Season with salt and pepper, and serve immediately.

butternut, salt, butter

Taken from www.epicurious.com/recipes/food/views/winter-squash-puree-393850 (may not work)