Butternut Squash Puree’
5Lbs butternut squash peeled, halved lengthwise and cut into ½ inch pieces
5 small garlic cloves
1/4 cup brown sugar
2 T honey
½ t cayenne pepper
2 quarts chicken broth
1/4 t salt 1 t nutmeg
½ lb butter cut into cubes
Simmer squash, garlic, broth, and salt in a heavy sauscepan, covered, until squash is very tender, 15 to 20 minutes. Remove most of the chicken stock before puree. Add butter and nutmeg, honey, cayenne pepper and brown sugar. Puree in food processor until smooth.