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Butternut Squash Puree

c
craigcep Apr 19, 2007 01:06 PM

As an impulse buy at Williams Sonoma last fall, I bought a jar of butternut squash puree thinking I'd use it for a nice autumnal meal. As the days get warmer and the trees start to bud, I've missed my chance for whatever it is I was going to think about making. So I'll put this question out to the CH universe - have you any good recipes to take advantage of the puree? I'm keeping it unless I can find my receipt.

  1. AKR Apr 19, 2007 02:20 PM

    What about making a pot pie with chicken and squash under a puff pastry crust?
    This April has been gold enough in the Northeast to merit a dinner like that!

    1. k
      kindofabigdeal Apr 19, 2007 07:31 PM

      sweeten it and spice it up and use it as a spread for english muffins/toast. butter always helps too

      1. a
        another_adam Apr 19, 2007 08:35 PM

        It makes a really great basis for a lasagna sauce, paired with ricotta and a strong cheese (such as gorgonzola), some mushrooms and/or spinach, and some nuts sprinkled in. (I use sage as the flavoring if I'm not using spinach, otherwise I use nutmeg). It can also make a good pizza sauce, if you like pizza.
        I'm a big fan of curried squash soup, too (the one with leeks on epicurious.com is a great standby, and is super-fast with pre-pureed squash). A lot of squash soups are very autumnal, but you could take advantage of some good spring leeks to make it seem more seasonable :)

        1. paulj Apr 19, 2007 10:36 PM

          I just made a butternut squash soup. Peeled and cutup a small squash, and steamed it. Sauteed onion, added the squash, simmered with some water (or milk). Pureed with an immersion blender. Added whipping cream, and spices like dried ginger and nutmeg, salt and pepper. Also a dash of curry powder. I left it on the thick side, so it was almost a pudding. Worked well as a first course in small desert bowls.

          paulj

          1. Emme Apr 20, 2007 12:22 AM

            I make a double layer Butternut Squash pie with a Maple Roasted Chestnut layer.

            I also use it (or sometimes pumpkin) to make a sauce for a hearty white fish, using carmelized onions, sage, roasted peppers and/or sundried tomatoes, puree, and evaporated milk, and S & P.

            1. k
              Kagey Apr 20, 2007 02:46 AM

              The soup idea, as paulj mentioned, was my first thought. But I'd think it would go well in place of pumpkin in a muffin recipe, or maybe a custard. You could google recipes for either.

              Seasoned differently, it could also be a filling for some sort of pastry, like burek or pierogies. Or ravioli. There's a recent thread here about burek if you look.

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