4 cups butternut squash
(peeled and diced)
1 cup onion (chopped)
1 cups apple juice
¼ tsp dillweed
¼ tsp salt
¼ tsp ground nutmeg
1/8 tsp white pepper
2tbs lemon juice
2tbs orange juice
12 pks of artificial sweetener
(he suggest use ½ & ½ Equal, Sweet & Low)
Place squash, onions and apple juice in a 3 quart pot cover bring to a boil over high heat. Reduce heat and cook til squash is fork tender and almost all the apple juice evaporates. (25-30 minutes) Transfer mixture to blender or food processor with remaining ingredients.
¼ tsp dillweed
¼ tsp salt
¼ tsp ground nutmeg
1/8 tsp white pepper
2tbs lemon juice
2tbs orange juice
12 pks of artificial sweetener
(he suggest use ½ & ½ Equal, Sweet & Low)
Place squash, onions and apple juice in a 3 quart pot cover bring to a boil over high heat. Reduce heat and cook til squash is fork tender and almost all the apple juice evaporates. (25-30 minutes) Transfer mixture to blender or food processor with remaining ingredients.
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