This puree is delicious with Mediterranean Roasted Shrimp with Crispy Risotto Cakes (p. 215), venison, or any other grilled or roasted meat or fish.
For a lighter result, this puree can be made without the butter or cream.
Recipe information
Yield
makes 2 1/2 cups
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Cut the squash in half, but don’t remove the seeds. Season with salt and pepper, and place cut side down in a baking pan. Pour enough water in the pan to come 1/4 inch up the squash. Bake for 30-45 minutes, until squash is tender when pierced with a paring knife. Let it cool, then use a spoon to remove the seeds and spoon the flesh out of the shell. Puree the squash in a food processor. Place the puree in a saucepan with the butter, cream, honey, and nutmeg, and cook over low heat. Adjust to the desired consistency with warm stock or water, and season with additional salt and pepper, if desired.
