Few squash say fall more than the butternut. The subtle, slightly sweet flavor is a lot like pumpkin, but half the mess and stress. Here, Lenore Pinello of Tequesta’s In The Kitchen offers up her recipe for the versatile Roasted Butternut Squash Puree.
Says Pinello on the recipe: "This puree can be served as a soup or used as a sauce for ravioli or gnocchi. I also use it to sauce the plate when serving seared sea scallops. Yum!"
Roasted Butternut Squash Puree
You will need:
- 2 tbsp. olive oil
- ½ cup diced onion
- ¼ cup diced celery
- ¼ cup diced carrot
- 1 cinnamon stick
- Salt to taste
- Freshly ground black pepper
- About 4 cups chicken or vegetable stock
- ½ teaspoon ground toasted coriander, optional
- 1½ cups roasted butternut squash
- Toasted pumpkin seeds or pepitas
Preheat oven to 375°. Cut squash in half; remove seeds and roast cut-side down on sheet pan for about 30 minutes or until tender. While squash is roasting, Sautee veggies until soft and tender. Add cinnamon stick and stock, and bring to a boil. Turn down heat and simmer for 15-20 minutes. When squash is cooked, cool and scoop out flesh. Add squash to soup, and season with salt, pepper and coriander if using. Puree with an immersion blender or traditional blender. Season with salt and pepper. Garnish with toasted pumpkin seeds.
- Serves 4.