Ruggle's Green Butternut Squash
- 8.34 lbs butternut squash, raw
- 1/2 cup brown sugar
- 1/4 cup orange juice
- 1.5 teaspoons cinnamon
- 7 oz agave nectar
- Cut and peel squash, remove seeds.
- Boil 30-40 minutes until tender.
- Strain liquid off and puree with immersion blender until smooth.
- Add brown sugar, orange juice, cinnamon and agave nectar.
- Puree until mixed well.
Tap here for even more Thanksgiving recipes!