Wednesday, May 19, 2010
Butternut Squash Puree -- always a hit
This photo epitomizes a typical dinner at our house -- some kind of fish and a couple of veggies. In this case, the fish is grouper, sauteed with an artichoke and pepper sauce, with a side of Brussels sprouts topped with the same sauce.
What fills out the plate, though, is a side dish that always wins raves from family and guests. It's just butternut squash pureed with spices, a little fat and a little milk. I usually add a touch of honey or maple syrup, as well.
It's so easy to buy pre-peeled and cut squash nowadays. Simply cut the squash pieces into relatively equal sizes and steam until very tender.
Transfer the cooked squash to a food processor and add your seasonings.
I'll put a little margarine, milk, salt & pepper and something sweet, along with whatever spices I feel like adding. Cumin, cinnamon, nutmeg, ginger, turmeric, cayenne pepper are all possibilities--or any combination thereof.
Puree until smooth and serve with dinner.