Winter Squash Puree

Yield: 3 servings ( Serving Size: cups )
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  • 1/3 cup fat-free, less sodium chicken broth
  • 2 (12-ounce) packagees frozen cooked butternut squash
  • 1 Tbsp. butter
  • 1/2 tsp. grated orange rind
  • 1 1/2 tsp. maple syrup
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper


  1. 1. Place broth and squash in a large saucepan over medium heat. Cover and cook 15 minutes or until thoroughly heated, stirring occasionally. Add butter and remaining ingredients; stir until combined.
June 2013

This recipe is a personal recipe added by 8stringfan and has not been tested or endorsed by MyRecipes.

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