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.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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