Butternut Squash Puree

Ingredients

• 1 butternut squash
• 2 1/2 teaspoons cinnamon
• 1/8 teaspoon ground nutmeg
• 1 1/2 teaspoons brown sugar or turbinado sugar
• 1/2 tablespoon butter
• 1 tablespoon low-fat milk
• 1/4 teaspoon salt

Directions

1. 1

   Preheat oven to 375.

2. 2

   Cut stem off of squash. Cut squash lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Add 1/4 inch of water.

3. 3

   Bake the squash for 20 minutes with cut side down down, then 20 minutes with cut side up (when you flip them over you can add a little honey and/or cinnamon if you so desire). Bake until a knife can easily enter the flesh but remove from oven before the squash becomes entirely mushy.

4. 4

   Allow squash to cool enough to handle. Remove peel with paring knife, and cut peeled squash into pieces of approximately 1-2 inches.

5. 5

   Put pieces in food processor, along with the rest of the ingredients. Puree until smooth.