This is from Wilson Farms in Lexington, MA. They were serving their prepared versions of this, and handing out recipes for those of us who wanted to buy the raw squash to make on our own. It was extremely yummy, and just the thing for a gorgeous fall day. (Cooking times are approximate.)
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Units: US | Metric
- 1Cut the peeled squash into chunks and cook in boiling, salted water until tender. (If you prefer, you can steam it.) Drain thoroughly in a colander.
- 2Return the hot squash to the pan and add butter, salt, pepper, sage, cinnamon, and brown sugar.
- 3Whip with an electric mixer, or mash by hand, until smooth.
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Nutritional Facts for Pureed Turban Squash
Serving Size: 1 (19 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 87.2
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 3.6 g
- Cholesterol 15.2 mg
- Sodium 916.6 mg
- Total Carbohydrate 9.3 g
- Dietary Fiber 0.2 g
- Sugars 8.8 g
- Protein 0.1 g
The following items or measurements are not included: