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Thanksgiving: Butternut Squash Purée

Source of Recipe

From "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"Sweet, nutty butternut squash is one of fall's most delicious vegetables. It is wonderful roasted, in a soup, or as a creamy purée. A touch of brown sugar brings out its natural sweetness. For a great change of pace, try this as a side dish instead of mashed potatoes."

List of Ingredients

â—¦ 1 tablespoon unsalted butter
â—¦ 1 shallot, finely chopped
â—¦ 3 pounds butternut squash, peeled, seeded, and cut into ½-inch cubes
â—¦ 1 teaspoon firmly packed dark brown sugar
â—¦ Pinch of freshly grated nutmeg
â—¦ 3 cups chicken stock or low-fat, reduced-sodium chicken broth
â—¦ Coarse salt and freshly ground black pepper
â—¦ 2 tablespoons heavy cream (optional)
â—¦ 4 fresh sage leaves, chopped, for garnish


Recipe

To cook the squash, in a large saucepan, melt the butter over medium-low heat until foamy. Add the shallot and cook until translucent, about 3 minutes.

Add the squash cubes, brown sugar, and nutmeg. Add enough chicken stock to not quite cover the squash, and season with salt and pepper. (Reserve any remaining stock for another use.) Bring to a boil over high heat, then decrease the heat to low. Simmer until the squash is tender, about 30 minutes.

To make the purée, using a slotted spoon, transfer the squash mixture to the work bowl of a food processor fitted with the metal blade. Process until a smooth purée. If the mixture is too thick, add some of the cooking liquid, if necessary. If too thin, transfer to a clean saucepan and cook over low heat to evaporate some of the moisture, then proceed with the recipe. Add the heavy cream; taste and adjust for seasoning with salt and pepper. Garnish with the sage leaves and serve immediately.

Serves 4 to 6