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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 cups
xd103293_cookingschool.jpg
Ingredients
Ingredient Checklist
4 pounds butternut, kabocha, or hubbard squash, peeled, seeded, and chopped into 1-inch pieces
Coarse salt and freshly ground black pepper
1/2 cup (1 stick) unsalted butter
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 cups
xd103293_cookingschool.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 cups
Recipe Summary
Yield: Makes about 4 cups
Yield: Makes about 4 cups
Makes about 4 cups
xd103293_cookingschool.jpg
xd103293_cookingschool.jpg
Ingredients
Ingredients
- 4 pounds butternut, kabocha, or hubbard squash, peeled, seeded, and chopped into 1-inch pieces
- Coarse salt and freshly ground black pepper
- 1/2 cup (1 stick) unsalted butter
Directions
Boil: Bring a large pot of water to a boil, then add 1 tablespoon salt and the squash. Return to a boil, then simmer until very soft, about 10 to 15 minutes. Drain well.
Dry: Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.
Puree: Working in batches, transfer squash to a food processor. Puree with butter until very smooth, about 2 minutes. Season with salt and pepper, and serve immediately.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Winter Squash Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Winter Squash Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
