Advertisement

Pureeing Winter Squash

Peel, seed and cut squash into 1 1/2-inch cubes. Cook in a large saucepan of lightly salted boiling water until tender, about 15 minutes. Drain and let cool. Puree in a food processor. Cover and refrigerate for up to 3 days or freeze for up to 6 months. A 2-pound acorn, buttercup or butternut squash will yield approximately 2 cups puree.

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
20 minute dinner recipes
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner