Butternut Squash Sauce
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
butternut squash, (2 1/ 2 pounds), peeled and cut into 1-inch pieces (4 cups)
medium onion, coarsely chopped (1/2 cup)
tablespoon butter or margarine
teaspoon ground nutmeg
Mix all ingredients except milk in 3-quart saucepan. Heat to boiling; reduce heat to low. Cover and simmer about 20 minutes or until squash is tender. Carefully spoon squash and cooking liquid into blender. Add milk. Cover and blend on medium speed until smooth.
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