1/2 small butternut or acorn squash, peeled and seeded
1 medium potato, peeled
Pour 2/3 cup water into water reservoir and cover it. Assemble processing bowl and steaming basket.
Slice squash and potato into steaming basket. Remove lid and slicing disc, then replace lid.
Steam until light turns off. Remove steaming basket. Reserve steaming liquid from bowl for pureeing. Insert puree/chopping blade and place squash and potatoes in bowl. Puree, adding enough reserved liquid to reach desired consistency. Cool before serving.
Refrigerate remaining mixture or freeze in storage containers.
Makes: 1 1/3 cups
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