Saturday, October 26, 2013

Squishy Squash

You’re probably thinking 'woohoo butternut squash puree…who cares', right? Well my friend, until you discover the rich, creamy, butter-y-ness this baby has to offer, I suggest you don't knock it till you try it! After looking at a couple of recipes on how "chefs" make it and noticing it took an hour to make I realized a) oh yea, you technically have and hour to make it since this is your job and b) what normal person has 1 hour available to make a puree? Not me! Off on my lonesome I went on a journey to find something suitable for the modern everyday women/ man. Here's what I found…


1.       Peel your squash and cut it down the center. Clean out its guts. Depending on the size (I usually get the smallest one I can find) and how much you need, generally half of a squash will be sufficient for puree. Save the rest for a yummy side dish!

2.       Cube your squash into about 1 inch cubes or something that will fit in your blender or food processor.

3.       Place your squash in a blender or food processor and chop/ puree. Using the puree button on my blender very finely shredded by squash (see below).

4.      In a skillet on medium heat, cook your squash with roughly 3/4 cups of water this should take 5- 10 minutes. Cover with a lid and stir occasionally. Use your judgment on how much water the squash needs. Your squash is cooked when it starts getting a mushy texture.
5.     Return Squash to blender/ processor and puree until there are no more chunks. There you have it, butternut squash puree in under 20 minutes!

P.S. This is freezer friendly recipe if you decided to make it in bulk.
P.S.S. Adding a little cinnamon, nutmeg and butter would make this a lovely side dish.

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