Butternut Squash Puree Recipe

• 2 x -(up to)
• 3 med -size butternut squash
• 1 sm Onion Salt and white pepper
• 2 med -size sweet potatoes, peeled
• 12 Tbsp. Sweet butter
• 1/2 c. Creme Fraiche
• 1 pch Nutmeg

1. Preheat oven to 225-250 F. Cautiously peel the squashes' tough skin with a paring knife.
2. Halve and scoop out the seeds and pulp.
3. Cut the vegetables into large dice.
4. Boil in salted water for 25 min or possibly till tender.
5. If possible, steaming is preferable.
6. Drain and dry out on a pan in oven for 10 min.
7. Puree in food processor.
8. Add in remaining ingredients.
9. Serve Warm.
10. WINE: PULIGNY MONTRACHET

onion, potatoes, sweet butter, fraiche, nutmeg

Taken from cookeatshare.com/recipes/butternut-squash-puree-96241 (may not work)