Butternut Squash Puree
Butternut squash has rapidly become one of my favorite ingredients. It’s sweet, nutty, autumnal flavor is crowd pleasing and seasonal during these fall months. My version of a simple butternut squash puree is the perfect way to liven up a tired menu.
2 Cups diced butternut squash (about half a squash)
1 finely diced shallot
2 cloves of garlic—minced
2 tablespoons of extra virgin olive oil
1 cup chicken stock
½ teaspoon of salt
¼ teaspoon pepper
1 tablespoon fresh sage
Peel and dice the butternut squash into ½ inch cubes. Add the two tablespoons of olive oil to a large sauté pan over medium high heat. Add the squash, shallot and garlic to the pan and sauté over medium heat for 5 minutes, stirring frequently, until the squash has caramelized on the edges. Season the squash with the salt and pepper during this period.
Add the chicken stock and reduce the heat to below medium and allow the ingredients to simmer for 15-20 minutes until the squash is tender.
While the squash is simmering, finely chop the sage and set aside. When the squash has reached the desired tenderness, transfer the contents of the sauté pan to a food processor or blender, add the sage and blend to a puree. Add additional salt and pepper to taste, and enjoy!
This versatile puree has a variety of uses can be a filling for ravioli or lasagna, a topping for spaghetti/linguini/fettucini and makes a fantastic pizza sauce with grilled chicken breast and Munster cheese!