Winter Squash Puree

Name: Winter Squash Puree
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 2 pounds winter squash such as Acorn, Hubbard or Butternut; Vegetable oil; 1 cup evaporated skim or low fat milk; 3 inch piece cinnamon stick; 4 whole cloves; 1 clove garlic; 2 tablespoons butter; Salt and freshly ground black pepper

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 4 servings

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 4 servings

Ingredients

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2 pounds winter squash such as Acorn, Hubbard or Butternut

Vegetable oil

1 cup evaporated skim or low fat milk

3 inch piece cinnamon stick

4 whole cloves

1 clove garlic

2 tablespoons butter

Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees. cut squash in half, scoop out seeds, brush cut surfaces with oil and set them face down on a baking sheet. Bake until very tender, about 30 to 45 minutes, depending on how large the squash is.
While this is baking, bring the milk, cinnamon stick, cloves and garlic to a simmer. Remove from heat and let the milk infuse while squash is baking.
When squash is done, remove it from oven and scoop out the cooked flesh which you should transfer to a food processor or blender. Strain the infused milk to remove the spices and garlic and blend infused milk with the squash to make a puree. Beat in butter if you wish and season to taste with salt and pepper. You can make this in advance and reheat in a double boiler.