Spiced Butternut Squash Purée

Recipe Courtesy of Estate Chef Tod Kawachi


1 lb Butternut Squash
1 tsp Ginger Root, peeled, grated
1/8 tsp Cinnamon, ground
Pinch Nutmeg, ground
½ C Half and Half
4 Tbl Butter, cut cubes
1 Tbl Maple Syrup
Salt  tt


Carefully peel the tough outer skin off the butternut squash, cut in half, scoop out seeds and cut even size large cubes. Cover with cold water with a tsp salt in a pot and bring to a simmer to cook until soft and can be crushed.  Drain the water off and allow the steam to evaporate for 5 minutes. Bring the half n half to a quick scald in a sauce pot.

Puree the squash in a food processor along with the spices, salt, maple syrup, butter and the hot half n half until smooth.

Pair with St. Supéry Napa Valley Estate Rosé

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