Cider-Braised Squash Puree

Ingredients

butternut squash

3 lb (1 medium large)

apple cider

½ cups

salt

½ tsp

butter

4 tbsp (1/2 stick)

heavy cream

2 tbsp

brown sugar

2 tbsp

salt

taste

white pepper

taste

Instructions

1. Wash, peel, seed and cube (1 in) butternut squash.
2. In a slow cooker, cook squash, apple cider and salt, covered for 4-6 hrs on low.
3. Mash squash thoroughly with potate masher.
4. Stir in butter, heavy cream and brown sugar.
5. REDUCE TEMPERATE TO WARM. Can continue to warm puree for another 2 hrs.
6. Season with additional brown sugar, salt, and white pepper to taste.

Notes

pepper. Stir, and let puree warm for 10 minutes, before adding more seasoning.