Makes:
4 servings
Utensil:
Saladmaster Food Processor
9" Small Skillet with Cover
Contributed By:
The Saladmaster® Guide to Healthy and Nutritious Cooking Cookbook
Ingredients
1
large
butternut squash, about 2 pounds (907 g)
1⁄2
teaspoon
butter, or vegan spread
(5
g)
1⁄4
teaspoon
nutmeg
(1.25
mL)
1⁄4
teaspoon
cinnamon
(1.25
mL)
Directions:
- Quarter squash lengthwise and remove seeds.
- Shredd squash using Cone #1 (placing rind away from Cone to peel). Transfer to skillet, cover and cook over medium-low heat until Vapo-Valve™ clicks. Reduce heat to low and cook about 15 minutes. Add butter, nutmeg and cinnamon and stir to blend. Serve hot.
Directions
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