Butternut Squash Puree

Name: Butternut Squash Puree
Yield: makes 2 1/2 cups
Ingredients: 1 medium butternut squash; Salt and pepper; 2 tablespoons butter; 1/4 cup heavy cream; 1 tablespoon honey; Pinch of nutmeg; Chicken Stock (p. 206) or Shrimp Stock (p. 229), as needed

December 14, 2011

This puree is delicious with Mediterranean Roasted Shrimp with Crispy Risotto Cakes (p. 215), venison, or any other grilled or roasted meat or fish.

Cooks' Note

For a lighter result, this puree can be made without the butter or cream.

Recipe notes

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