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Ingredients
3/4 pound cubed seeded pared butternut
squash
2 tbsp each dried currants or dark
raisins, water, and half-and-half (blend of milk and cream)
1 tbsp whipped butter
1 tsp firmly packed light brown sugar
Method
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In 1-quart microwave casserole arrange
squash; cover with vented plastic wrap microwave on High (100%) for 5
minutes, until squash if fork-tender.
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Let stand, covered, for 1 to 2 minutes.
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In microwavable cup or small bowl
combine currants (or raisins) and water and microwave on High for 1
minute, until plumped; set aside.
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In separate microwavable cup or small
bowl combine half-and-half butter, and brown sugar and microwavable
on High for 30 seconds, until butter is melted.
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Transfer squash to large mixing bowl.
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Using electric mixer on low speed, beat
squash until smooth, 1 to 2 minutes.
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Add half-and-half mixture and beast on
high speed until squash is light and fluffy; stir in currant (or
raisin) mixture.
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