I’ve always cheated with butternut squash, opting for the pre-chopped, steam-in-the-bag version from Trader Joe’s. But I thought I’d take a chance and work with the real deal. Turns out it’s not as difficult as I imagined. Here’s a really easy recipe for butternut squash puree — all you need are 3 ingredients and some patience. Bon Appétit!
PS See below the recipe for an accompanying chicken recipe and wine pairing suggestions!
1 medium butternut squash
2 tablespoons butter, plus more to taste (I used
Brummel and Brown butter substitute
salt and pepper to taste
optional: 1/4 to 1/2 cup milk or vegetable broth to thin if desired
Preheat the oven to 375 degrees Fahrenheit.
Prepare a baking sheet by covering with aluminum foil and coating gently with olive oil or butter spray.
Prepare the butternut squash by chopping off either end, exposing the interior.
Cut the squash lengthwise.
Using a large spoon, scrape out the seeds and stringy interior.
Place the two pieces of squash skin side down on the prepared baking sheet.
Sprinkle the flesh generously with salt.
Evenly distribute the 2 tablespoons of butter on the flesh of each piece of squash.
Cover the squash with an additional piece of foil and bake in the oven for 1 hour at 375 degrees Fahrenheit.
Once cooked, wait for the squash to cool before scooping out the flesh.
Scoop out the flesh using a large spoon and place it into the bowl of a food processor.
Process until completely smooth adding additional salt, pepper, and butter to taste.
To create a thinner puree, add 1/4 to 1/2 cup milk (for a creamy puree) or vegetable broth (for a more bisque-like puree).
Copyright Briscoe Bites 2016
Serve this butternut squash puree alongside this easy
Looking for a wine pairing? Try a few of these:
Wente Riva Ranch Chardonnay
Chateau Ste. Michelle Indian Wells Chardonnay
Bread and Butter Chardonnay