Butternut Squash Puree
Butternut Squash Puree is rated
out of
5 by
1.
Prep Time:
6 minutes
Cook Time:
50 minutes
Servings:
6
Serves 6.
A bowl of creamy squash puree is one of the comfort foods of the autumn table. Although squash is often boiled, roasting brings out its sweetness. Acorn, Hubbard, turban squash or pumpkin can be used in place of the butternut squash.
Ingredients:
- 1 butternut squash, 2 1/2 to 3 lb.
- 2 Tbs. unsalted butter, at room temperature
- 1/2 cup milk
- 1 1/2 tsp. peeled and grated fresh ginger
- Salt and freshly ground pepper, to taste
Directions:
Preheat an oven to 400°F. Lightly oil a baking sheet.
Cut the squash in half through the stem end and place, cut sides down, on the prepared baking sheet. Bake until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and set aside until cool enough to handle. Using a spoon, scoop out the seeds and fibers and discard. Spoon the flesh into a bowl and keep warm.
In a small saucepan over medium heat, combine the butter and milk and heat until the butter melts and the milk is hot, about 1 minute. Remove from the heat.
Using a potato masher, mash the squash until smooth. Alternately, process the squash in a food processor fitted with the metal blade, pulsing several times until smooth, about 1 minute. Stir in the milk mixture and ginger and season with salt and pepper.
Transfer to a heavy saucepan and place over low heat. Reheat gently, stirring to prevent scorching. Spoon into a warmed serving bowl and serve immediately.
Cut the squash in half through the stem end and place, cut sides down, on the prepared baking sheet. Bake until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and set aside until cool enough to handle. Using a spoon, scoop out the seeds and fibers and discard. Spoon the flesh into a bowl and keep warm.
In a small saucepan over medium heat, combine the butter and milk and heat until the butter melts and the milk is hot, about 1 minute. Remove from the heat.
Using a potato masher, mash the squash until smooth. Alternately, process the squash in a food processor fitted with the metal blade, pulsing several times until smooth, about 1 minute. Stir in the milk mixture and ginger and season with salt and pepper.
Transfer to a heavy saucepan and place over low heat. Reheat gently, stirring to prevent scorching. Spoon into a warmed serving bowl and serve immediately.
Serves 6.
Adapted from
Williams-Sonoma Seasonal Celebration Series,
Autumn,
by Joanne Weir
(Time-Life Books, 1997).
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Rated 5 out of
5
by
Tashi from
Easy and Delicious
As a big fan of Joanne Weir, I was happy to find yet another of her recipes that we will be making again and again this winter. We did clean out the squash before roasting since it would be so difficult once the squash is cooked. Just enough ginger to make it interesting, and using a hand mixer, the texture was lovely.
Date published: 2015-11-01