Friday, January 12, 2007

Puree of Butternut Squash

Adapted from The Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller

Serves 6

The Frog Commissary Cookbook is one of the best cookbooks I have. It was out of print for a long time but, fortunately, is available again, and I highly recommend that you check it out. It’s fun to read, has lovely illustrations and typeface, and the recipes are dependable.

This recipe is really, really good. It goes well with a lot of things, and people always love it. I once made it for a party, and my friend David told me he couldn’t believe he was going to carry on about squash - but he did!

Puree of Butternut Squash

3 pounds butternut squash
4 tablespoons butter
½ teaspoon ground cardamom
¼ teaspoon ground cloves
½ teaspoon salt
2 tablespoons honey
¼ teaspoon pepper

Preheat the oven to 400 degrees. Halve the squash lengthwise, scoop out the seeds, wrap the squash pieces loosely in foil, and bake for 1 hour or until tender.

Remove from the oven, scrape out the flesh, and puree it in a food processor.

Mix in the butter and the seasonings, and process until combined. Serve hot.

You can put the puree in a bowl, cover it with a plate, and reheat it in the microwave just prior to serving. That way it’s a good do-ahead dish.

To see just the recipe, click here.

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