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

1. Cut and peel squash, remove seeds.
2. Boil 30-40 minutes until tender.
3. Strain liquid off and puree with immersion blender until smooth.
4. Add brown sugar, orange juice, cinnamon and agave nectar.
5. Puree until mixed well.

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