Winter Squash Puree
"This easy recipe lends itself to the interpretation of whatever produce you have on hand. Acorn, buttercup, and butternut squash are particularly delicious varieties to use in this puree. Try using sweet potatoes for a slightly different taste and texture."
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
2-4
ingredients
- 1 lb orange squash, peeled and cubed peeled and cubed or 1 lb yellow squash, peeled and cubed
- 2 garlic cloves, pressed
- 2⁄3 cup chicken stock
- 4 tablespoons heavy cream
- 2 teaspoons butter
directions
- In a saucepan over medium heat, bring the squash, garlic, and chicken stock to a simmer.
- Cover and cook for 10-14 minutes, until the squash is tender.
- Using a food processor, puree the garlic-squash mixture with the cream and butter.
- Serve hot.
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Reviews
-
This was very tasty! I used a kabocha squash, which is fairly sweet. I needed to use more broth than called for to simmer the squash, most of which I drained off afterwards before pureeing. The butter and cream added a very smooth, rich texture without covering the basic flavor of the squash. A nice, basic recipe that I'll use again.
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
