Butternut Squash Puree

Name: Butternut Squash Puree
Yield: serves 4 to 6
Ingredients: 1 tablespoon unsalted butter; 1 shallot, finely chopped; 3 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (see below); 1 teaspoon firmly packed dark brown sugar; Pinch of freshly grated nutmeg; 3 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth; Coarse salt and freshly ground black pepper; 2 tablespoons heavy cream (optional); 4 fresh sage leaves, chopped, for garnish

December 9, 2011

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.

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