Title: Butternut Squash Puree
Categories: Vegetable
Yield: 6 Servings

2 -(up to)
3 Medium-size butternut squash
1 sm Onion
Salt and white pepper
2 Medium-size sweet potatoes;
-peeled
12 tb Sweet butter
1/2 c Creme Fraiche
1 pn Nutmeg

Preheat oven to 225-250 F. Cautiously peel the squashes' tough skin with a
paring knife. Halve and scoop out the seeds and pulp. Cut the vegetables
into large dice. Boil in salted water for 25 minutes or until tender. If
possible, steaming is preferable. Drain and dry out on a pan in oven for 10
minutes. Puree in food processor. Add remaining ingredients. Serve Hot.

LA COTE BASQUE

EAST 55TH STREET, MANHATTAN

WINE: PULIGNY MONTRACHET

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.