Butternut Squash Purée

Butternut Squash Purée 

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

Butternut Squash Puree
Serves 4 to 6

I love The Frog Commissary Cookbook; I keep it on the shelf of my favorites in the kitchen. My hardback copy is literally 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. 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.

Note:  You can make this ahead of time and reheat in the microwave.

Ingredients

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

Instructions

Preheat the oven to 400°F. Using a heavy knife, carefully 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, cool a little so you can handle the pieces easily, and scoop out the flesh. Next, purée it in a food processor using the metal blade. Mix in the butter, seasonings, and honey, and process again until combined. Taste to adjust the seasoning. Serve hot.