Butternut Squash Puree (From The Complete Cooking for Two Cookbook by America’s Test Kitchen)

I had a few butternut squash on hand and I wanted to make something simple with them to add another veggie onto the dinner table one night. I came across this very simple recipe for butternut squash puree and decided to try it. 

This simple recipe for butternut squash puree called for butternut squash, butter, heavy cream, sugar, salt, pepper, and cayenne. Basically, I combined everything in a small sauce pan and let it cook until the squash was tender (about 40 minutes). I processed the mixture in a food processor. Lastly, I seasoned it to taste. Even though this recipe was a bit time consuming, it was generally hands off, so it was easy to focus on other tasks while it was cooking on the stove.

Jacob and I ate the puree as a side to our meal (almost like a soup), but I can see other very valuable applications of this puree like on pasta, in raviolis, or in lasagna. I can also see this being paired with different proteins. This puree is a simple, but delicious add to any plate. We really enjoyed this puree and we will be making it again.

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: This was delicious!