A Squash Purée

Preparation info

    • Difficulty

      Easy

Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Method

Bake the squash as above and make an infusion with the spices and 1⅓ cups milk, half-and-half or cream. Let the milk sit for at least 30 minutes and then strain it and reheat. Scoop out the cooked squash and beat it with 2 tablespoons of butter and the seasoned milk or cream. Add salt to taste and serve.