Butternut Squash Puree

By • March 4, 2011 • 13 Comments

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Serves 4

  • 6 cups cubed (1/2-inch) butternut squash (from about 1 medium squash)
  • 1/4 cup olive oil
  • Salt
  • 3 tablespoons heavy cream
  1. Pile the butternut squash into a medium, heavy saucepan or dutch oven. Add the olive oil and season with salt. Cover the pan, and place it over medium high heat. Occasionally lift the lid to stir, but you want the butternut squash to rapidly saute and steam in the oil. Cook until the squash is very tender, about 15 minutes. Make sure the squash doesn't burn; adjust the heat as needed.
  2. Off the heat, use a potato masher to crush the squash to a very soft mash with no large chunks. Return the puree to medium heat. Pour in the cream and let it sit until it bubbles. Then stir it in. Add more salt or cream as needed.
Jump to Comments (13)

Tags: butternut squash, puree, Side Dishes

Comments (13) Questions (2)

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over 2 years ago Truly Scrumptious

I really like this with smoked salt.

Bav_photo

over 2 years ago Margy@hidethecheese

We make a version of this that was taught to me by a Trinidadian friend. It involves a bit less oil and a lot more garlic, but the technique is the same. We eat it with roti and it is the perfect light meal.

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over 2 years ago AlohaHoya

Winter Squash is one of my faves...and found roasted pumpkin and sunflower seeds are a GREAT addition to any form...especially mashed for a change in texture.

New_years_kitchen_hlc_only

almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I've made this twice now. It's tasty as written, but even better with a couple of fresh bay leaves added right at the beginning. Looking forward to making this often during the months ahead. ;o)

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm making it again tonight to use in my Butternut, Brie, Bacon, Chestnut Tart. It is perfect in many, many ways. The squash, that is.

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This is such a terrific recipe! I made it the other night, to go with the contest-winning Mujaddara. I wanted something with color and a bright flavor, but didn't want anything complex that would compete with the Mujaddara. This was perfect. (I also served chard, wilted briefly in a little olive oil with shallots, leek and garlic.) I don't care if it's spring. I'm making this again, soon. It's so good, and ridiculously easy. Thank you!! ;o)

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you liked it so much!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You have made me a dedicated poacher in olive oil!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Oh good!

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over 3 years ago valerieg

Oh, God, I've spent years avoiding peeling a squash. Even looking at this, I thought, "well, what if you just oil it and roast it and then scoop it out?" That's how I make squash soup, which is basically thinned-out puree. But this takes 15 minutes, and roasting takes an hour, and I can't even niggle about the peeling time, because it's not that much more than the cutting and scooping time, plus oven heating not needed here. Damn. Now I have to try it. I'm sure I'll thank you, especially if there are any nifty squash-peeling tips.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

If you have a serrated peeler, that makes it a little easier.

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over 3 years ago SWTorrey

Definitely trying this one soon (although I may cheat and buy the pre-cubed squash!)

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum!