Plant It Forward

Pureed Butternut Squash

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Ingredients

  • 2 medium butternut squash (about 4 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see the illustrations below)
  • 1/4 cup half-and-half
  • 4 Tablespoons (1/2 stick) unsalted butter
  • Brown sugar
  • Salt and ground black pepper
  • SERVES 8-10

Instructions

  1. Place the squash in a large microwave-safe bowl. Cover the bowl tightly with plastic wrap and microwave on high until the squash is tender and easily pierced with a dinner fork, 15 to 20 minutes, stirring the squash halfway through the cooking time.
  2. Carefully remove the plastic wrap (watch for scalding steam). Drain the squash in a colander, then transfer it to a food processor. Add the half-and-half, 2 tablespoons of the butter, 2 tablespoons brown sugar, and 1 teaspoon salt. Process until smooth, about 20 seconds, stopping to scrape down the sides of the bowl as needed.
  3. TO STORE: Transfer the puree to an airtight container and refrigerate for up to 4 days, or freeze for up to 1 month. (If frozen, thaw completely in the refrigerator for 1 day before reheating.)
  4. TO SERVE: Transfer the puree to a ¬microwave-safe bowl and cover tightly with plastic wrap. Microwave on high power, stirring occasionally, until hot, 3 to 5 minutes. Stir in the remaining 2 tablespoons butter, and season with additional sugar, salt, and pepper to taste.
  5. PREPARING BUTTERNUT SQUASH
  6. Cutting up a while squash may seem intimidating, but if you follow these simple steps, it's actually quite easy.
  7. After removing the stem and root end, cut the squash in half crosswise where the thinner neck meets the thicker base.
  8. Use a vegetable peeler or paring knife to peel the skin from the squash, then cut the base in half to expose the seeds.
  9. Use a large spoon to scrape the seeds and stringy pulp from the base of the squash. Chop each piece of squash as desired.
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