Butternut squash purée

Butternut squash purée

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1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5 )
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Preparation time
10 min
Cooking time
20 min
Difficulty
easy
Serves
2 people
Meal cost
$
Meal course
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
Butternut squash
1
potatoes
1
milk
10 centiliters
Butter
10 grams
Salt
pepper
nutmeg
  1. Peel the butternut squash and the potato.
  2. Chop the vegetables in pieces.
  3. Immerse the vegetables in boiling salted water and cook for 15 to 20 minutes until crushed.
  4. Drain the vegetables and put back in the pan.
  5. Crush the vegetables with a fork and add the milk and butter. Salt, pepper and add a pinch of nutmeg. Mix everything well.
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5 )
Loading...
Preparation time
10 min
Cooking time
20 min
Difficulty
easy
Serves
2 people
Meal cost
$
Meal course
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
Butternut squash
1 unit
potatoes
1 unit
milk
10 centiliters
Butter
10 grams
Salt
pepper
nutmeg
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