Butternut squash purée with vanilla
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 1/2 butternut squash
- 2 medium potatoes
- 1/4 vanilla bean
- 1/4 cup(60 mL)15% country-style cream
- 1 Tbsp.(15 mL)butter
- 1 tsp.(5 mL)nutmeg
- Salt and pepper to taste
Preparation
Cut the squash in half, and remove the flesh and strings. Do not peel.
Cut each squash half in two. Steam for 35 to 45 minutes or until tender. Set aside.
Peel, wash and cut the potatoes into quarters. Cook in boiling salted water.
Meanwhile, infuse the vanilla bean in the cream.
Use a knife to scrape out the inside of the vanilla bean and place the contents in the cream. Gently heat the cream so it’s warm when mixed with the puréed squash and potatoes.
When the potatoes are cooked, drain, add the squash flesh and use a hand blender to reduce to a purée.
Add the butter, seasonings and warm vanilla-infused cream. Mix well.
Suggestion
Boiled squash is full of water and has a limp texture. It’s best to peel squash only after cooking as the peel can be removed much more easily.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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