This technique produces a delicious base that holds its own, but is also a great base for all sorts of add-ons and mix-ins.
A basic butternut squash purée can be made of nothing more than the cooked squash plus some salt and the small amount of oil used for roasting. This will create a versatile purée that can then be used as an ingredient in other preparations, whether for a pie filling, a squash-flavored muffin or pancake batter, or a filling for ravioli. But with just a few small additions, you can make a purée so delicious it can act as a side dish all its own.
The main add-ins to consider are liquids like cream or stock, and fats like butter or olive oil. Each brings its own flavor, and the fattier options also act as texture enhancers. You can, of course, combine these. Cream and butter together are hard to beat—they both add richness and sweet dairy notes that pair well with the butternut's natural sweetness. Stock adds layers of flavor all its own, while its leanness can be offset with a finishing fat like butter or olive oil.
Beyond these choices, you can reach for other flavorings: woodsy herbs like sage, rosemary, and thyme can all be steeped in hot cream or stock or frizzled in melted butter before being strained out, infusing their flavor into every bite; the butter itself can be cooked until browned for a nuttier flavor; and there's hardly any end to the number of spices and seasoning that would work.
This recipe keeps things simple with just cream and butter, but feel free to customize the squash purée to your own tastes and needs.One of the trickier things about making a butternut squash purée is the actual puréeing part. Thick purées can refuse to form a proper vortex in a blender, making it difficult to fully purée all of the solids.
Otherwise, we recommend adding the liquid to the blender first, along with just a portion of the cooked squash and blending that before proceeding to add more squash; scraping and tamping in between blender pulses will still be necessary. You can also use a food processor, stand mixer, or immersion blender, all of which can make a purée in no time.
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