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Butternut Squash


1 butternut squash, 2 pounds – peeled, seeded, and cut into 1-inch cubes


Place cubed squash in a steamer basket to fit a 3- to 4-quart saucepan filled with one inch of water. Place a tight fitting lid on pan and place over high heat. Once water starts to boil, reduce heat to medium. Steam squash until completely soft; 20 to 25 minutes.
Place steamed squash in the Cuisinart® food processor work bowl fitted with the metal chopping blade. Pulse 4-5 times and then turn machine on for; 15 to 20 seconds. Scrape sides of bowl and turn machine on for and additional 10 seconds. For a smoother consistency, pulse in 1 tablespoon of cooking liquid at a time to the squash purée.
Allow mixture to cool. Store in refrigerator in airtight container for up to 3 days or fill ice cube trays to freeze.


Makes twenty-two 1-ounce servings

Nutritional Information Per Serving

Calories 19 (2% from fat) • carb. 5g • pro. 0g • fat 0g • sat fat 0g • chol 0mg • sod. 2mg • Calc. 20mg • fiber 1g

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