Friday, January 12, 2007

Butternut Squash Purée

Adapted from The Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller

I love The Frog Commissary Cookbook; it lives on the shelf of my favorites in the kitchen. My hardback copy is falling to pieces.

I don't make this dish in the summer, but as soon as the leaves start to turn, out comes this recipe. I once made it for a party, and my friend Dave told me he couldn’t believe he was going to carry on about how good the squash was, but he did! It goes especially well with chicken and pork. I often pair it at a meal with sweet and sour red cabbage, which doesn't seem right as they are both a little sweet, but for some reason, rather than clashing, they complement each other in taste and in color - both are good choices for your holiday table.

Purée of Butternut Squash
Adapted from The Frog Commissary Cookbook  by Steven Poses, Anne Clark, and Becky Roller

3 pounds butternut squash
4 tablespoons butter
½ teaspoon ground cardamom
¼ teaspoon ground cloves
½ teaspoon salt
2 tablespoons honey
¼ teaspoon pepper

Preheat the oven to 400°F. Halve the squash lengthwise and scoop out the seeds, which will be in the bulbous bottom half. Wrap the pieces of squash loosely in foil, and bake until tender. This usually takes an hour.

Remove the squash from the oven, scrape out the flesh, and purée it in a food processor. Mix in the butter and the seasonings, and process again until combined. Serve hot.

You can make this ahead of time and reheat in the microwave or very carefully over medium heat in a pan.

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