Go Back

Level 4: Puree Savory Butternut Squash Puree

Level 4: Puree Savory Butternut Squash Puree is butternut squash ravioli without the pasta! It's everything fall should be in one, smooth bite.
Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: American
Keyword: puree
Servings: 2

Equipment

  • immersion blender

Ingredients

  • 1 large butternut squash
  • 1 large shallot minced
  • 4 cloves garlic minced
  • 1 tablespoon butter
  • ¼ cup walnuts toasted
  • 6 fresh sage leaves
  • 1 1/2 cups vegetable stock
  • Splash of heavy cream

Instructions

  • Preheat the oven to 400. Peel and chop squash into 1 inch cubes. Coat generously with olive oil and season with salt, pepper and paprika.
  • Roast squash in the oven for ~30 minutes, turning once, or until tender.
  • Heat a small skillet over medium. Add ½ of the butter. Add the shallot and garlic and saute until just translucent. Remove from heat.
  • To the same pan, add the second ½ of butter, walnuts, and sage leaves. Cook until walnuts are golden and their aroma changes.
  • Add squash, onion and garlic, vegetable stock, walnuts, and sage leaves to a container. Use an immersion blender and blend until smooth. Add more vegetable stock if necessary to achieve correct consistency.