Oct 14 2014 - Oct 14 2014

Sweet Butternut Squash Puree

Butternut Squash
Brown Sugar
Chicken Stock
  1. Roughly cut and seed the squash into three or four inch by two inch strips (roughly). Steam for 5-6 minutes until slightly tender.
  2. Saute in a pan adding brown sugar. Make sure everything is nicely coated.
  3. Add a touch of chicken stock into the pan, cover with foil and braise for 30 minutes to an hour until very tender.
  4. Saute in the pan again until the chicken stock reduces and the brown sugar starts to glaze and caramelize. Get a nice glaze on it.
  5. De-glaze the pan with a touch of stock, and then puree in a blender, adding stock very slowly as needed to get it to puree. Leave it a thick and a little rough to get that nice root vegetable texture.

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