Tuesday, March 1, 2011

Butternut and White Acorn Squash


Ingredients:

1 Butternut Squash
1 White Acorn Squash

Preheat oven to 400 degrees F.

Cut both squash in half and scoop out seeds. Place in a baking dish and fill with water about halfway.

Bake for an hour. Carefully remove "meat" from squash in a bowl and puree using the cooking liquid.

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