Recipe - Butternut Squash Puree

2 (up to)
3 Mediumsize butternut squash
1 small Onion
Salt and white pepper
2 Mediumsize sweet potatoes;
peeled
12 tablespoon Sweet butter
One half cup Creme Fraiche
1 pn Nutmeg

Preheat oven to 225250 F. Cautiously peel the squashes' tough skin with a
paring knife. Halve and scoop out the seeds and pulp. Cut the vegetables
into large dice. Boil in salted water for 25 minutes or until tender. If
possible, steaming is preferable. Drain and dry out on a pan in oven for 10
minutes. Puree in food processor. Add remaining ingredients. Serve Hot.

LA COTE BASQUE

EAST 55TH STREET, MANHATTAN

WINE: PULIGNY MONTRACHET

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.