Pureed Butternut Squash

Pureed butternut squash is a delightful dish with a smooth, silky texture and a lightly sweetened, earthy flavor that is sure to please a crowd. The challenge in making this dish lies in finding the best cooking method to bring out the squash’s natural flavors. In this recipe, we explore various cooking techniques, and the surprising winner is the microwave. Microwaving the butternut squash not only proves to be the easiest method but also produces a clean, sweet flavor that our tasters adored. To achieve the perfect puree, we’ve incorporated just the right amount of half-and-half and butter, adding richness and balance to the dish.

Now, let’s proceed with the recipe:

SERVES 4 TO 6

INGREDIENTS:

• 2 pounds butternut squash, peeled, seeded, and cut into 1½-inch pieces (6 cups)
• 2 tablespoons half-and-half
• 2 tablespoons unsalted butter
• 1 tablespoon packed brown sugar
• Salt and pepper

INSTRUCTIONS:

1. Microwave the butternut squash in a covered bowl until it becomes tender and can be easily pierced with a fork. This typically takes about 15 to 20 minutes. Stir the squash halfway through the cooking time.
2. Drain the cooked squash in a colander and then transfer it to a food processor. Add the half-and-half, butter, brown sugar, and 1 teaspoon of salt to the food processor.
3. Process the squash mixture until it becomes smooth, which usually takes around 20 seconds. Pause to scrape down the sides of the bowl as needed to ensure even blending.
4. Transfer the pureed butternut squash to a serving bowl, season with salt and pepper to taste, and serve.

VARIATIONS:

• Pureed Butternut Squash with Sage and Toasted Almonds: While microwaving the squash, cook 1 tablespoon of unsalted butter with ½ teaspoon of minced fresh sage in an 8-inch skillet over medium-low heat until fragrant (about 2 minutes). Substitute the sage butter for the butter added to the food processor. Sprinkle ¼ cup of toasted sliced almonds over the puree before serving.
• Pureed Butternut Squash with Orange: Add 2 tablespoons of orange marmalade to the food processor along with the butter.
• Pureed Butternut Squash with Honey and Chipotle Chile: Substitute honey for the brown sugar. Add 1½ teaspoons of minced canned chipotle chile in adobo sauce to the food processor along with the butter.

TIPS:

• Microwaving Method: The microwave is the preferred cooking method for this recipe, as it results in a clean, sweet squash flavor. Ensure the squash is tender and easily pierced with a fork before proceeding with pureeing.
• Drain Liquid: After microwaving the squash, drain any excess liquid from the bowl. The liquid might have a slightly bitter taste, so we don’t include it in the puree.
• Smooth Puree: For a smooth and creamy puree, use a food processor to blend the cooked squash with half-and-half, butter, and a touch of brown sugar. Process until you achieve a silky texture.
• Seasoning: Season the pureed butternut squash with salt and pepper to taste before serving. This simple seasoning enhances the natural flavors of the dish.

Enjoy this delicious pureed butternut squash as a delightful side dish, perfect for any occasion and easily customizable with various flavor variations!