Winter Squash
Butternut Squash
Butternut Squash Puree- This puree can also be used as a simple pasta sauce or stir into a risotto at the end. I recommend doubling the recipe and freezing the extra for future meals.
For the Puree:
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Heat olive oil over medium heat in a Dutch Oven. Add onions and squash to the skillet and cook until the onions are translucent. Season with salt and pepper and add garlic and saute for 30 seconds. Add stock bring to a boil. Reduce heat and simmer for 20 minutes or until the stock is reduced by half and squash is tender. Let cool slightly and blend in blender until smooth. Add additional salt and pepper if needed. Serve immediately or freeze for future use.
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To use for a soup: Add the puree to a dutch oven and reheat. Thin with chicken stock to get the desired thickness.
As a pasta sauce: Boil 12 oz of fresh linguine according to package, drain and reserve 1 cup of cooking water. Meanwhile cook 4 oz of Diced Bacon until crisp. Remove from pan to drain on paper towels. Reserve 2 TBS of fat in the bottom of the pan, add the puree to the pan to reheat. Toss pasta with the sauce and added some of the cooking water if needed. Serve with the crisp bacon and grated pecorino cheese. Serves 4
In a Risotto: Make a basic risotto and stir in 1/8 cup of puree per serving into the risotto at the end. Topped with crumbled crisp bacon.
As a pasta sauce: Boil 12 oz of fresh linguine according to package, drain and reserve 1 cup of cooking water. Meanwhile cook 4 oz of Diced Bacon until crisp. Remove from pan to drain on paper towels. Reserve 2 TBS of fat in the bottom of the pan, add the puree to the pan to reheat. Toss pasta with the sauce and added some of the cooking water if needed. Serve with the crisp bacon and grated pecorino cheese. Serves 4
In a Risotto: Make a basic risotto and stir in 1/8 cup of puree per serving into the risotto at the end. Topped with crumbled crisp bacon.