The small butternut squashes in the picture below were the first of the season. Once completely cooled to room temperature, refrigerate for up to 3 days or freeze for up to 2 months. Continue to process until the purée is silky-smooth. Scrape sides of the bowl and if the flesh is a bit dry, add a little water, 2 tablespoons at a time. Place squash in a food processor and process until coarsely puréed. Let cool for 10 minutes or until cool enough to handle.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |