| Squash Puree
3 cloves garlic, minced
3 large onions, chopped
6 tablespoons of butter
5 quarts of chopped summer squash
2 1/4 teaspoons of salt
1 teaspoon of pepper
1/4 cup of water, more if needed
1 cup of chopped fresh parsley
Add all ingredients in a 15 quart pot except squash. Cook for 5- 10 minutes. Add squash and cook covered until the squash is soft. Stir often. Puree well in blender. Freeze in labeled containers. Makes 9 pints. This puree, which freezes perfectly, can be used in a variety of casseroles and soups. Freeze the basic recipe or preseason it for a favorite recipe. |
Basic-Recipes.com
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