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Pumpkin purée

Recipe from: 2/12/1998 12:00:00 AM
Ingredients 1
Servings 0


  • 2


Skin and remove the pips of two butternuts and boil in lightly salted water along with a cinnamon stick. Drain and purée until smooth. Season to taste with brown sugar and extra ground cinnamon (optional) and serve with the pork chops.


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