Sweet, nutty butternut squash is one of fall’s most delicious vegetables. It is wonderful roasted, in a soup, or as a creamy puree. 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.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
To make the puree, 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 puree. 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.
cutting up butternut squash
Step 4
The large bell-shaped squash may seem a bit daunting to chop at first, but it’s actually one of the easiest squash to handle. Using a large chef’s knife, slice a bit off the ends to create flat surfaces. Halve the squash crosswise between its narrow and bulbous ends. Stand the slender, solid neck piece on one flat end and remove the tough outer peel by slicing from top to bottom with a chef’s knife. Use a vegetable peeler to pare off the skin from the round section. Halve this section and remove the seeds from the cavities with a metal spoon and discard. Cut the squash into uniform 1/2-inch cubes.
