Winter Squash Puree

Name: Winter Squash Puree
Ingredients: 2 pounds butternut, kabocha, or hubbard squash, peeled, seeded, and chopped into 1-inch pieces; Coarse salt and freshly ground pepper; 4 tablespoons (1/2 stick) unsalted butter

3 ingredients

7 steps

Ingredients

2 pounds butternut, kabocha, or hubbard squash, peeled, seeded, and chopped into 1-inch pieces
Coarse salt and freshly ground pepper
4 tablespoons (1/2 stick) unsalted butter

Directions

1

Boil Bring a medium pot of water to a boil, then add 1 tablespoon salt and the squash.
2

Return to a boil, then simmer until very soft, about 10 to 15 minutes.
3

Drain well.
4

Dry Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.
5

Puree Transfer squash to a blender.
6

Puree with butter until very smooth, about 2 minutes.
7

Season with salt and pepper, and serve immediately.