by thirschfeld
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A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand2 butternut squash, halved and seeded Ask a question about this ingredient
2 to 4 chipotles in adobo, minced very finely, you might want to where latex gloves while doing this so when you rub your eyes an hour later you don't wind up on the floor crying your eyes out like you took a shot of mace to the face Ask a question about this ingredient
1 to 2 teaspoon adobo sauce from above Ask a question about this ingredient
1/3 cup heavy cream Ask a question about this ingredient
1 1/2 tablespoon mild flavored honey Ask a question about this ingredient
6 tablespoons unsalted butter, cut into quarter inch cubes Ask a question about this ingredient
Preheat the oven to 400 degrees.
Ask a question about this stepLine a sheet tray with parchment and butter the parchment. Place the butternut cut side down and roast them in the oven for 40 to 50 minutes. The skins should be taking on color and when you look at the flesh of the squash they should be caramelized.
Ask a question about this stepRemove the squash from the oven and carefully flip them over so the cut side is up. This will allow moisture to evaporate.
Ask a question about this stepWhile the squash are still reasonably hot use a kitchen towel to hold the squash and a spoon to scoop out the flesh into a mixing bowl. Add 4 tablespoons of the butter and stir to combine smashing chunks of squash as you go. Add the honey, the cream and stir. Taste and season with salt to your liking.
Ask a question about this stepStart out with a small amount of the chipotles(2) and adobo sauce(1 teaspoon) and add it to the squash. Stir and taste. If you want it hotter keep adding till you get to the kind of heat you like. Just remember it usually gets hotter as it sits.
Ask a question about this stepPlace the squash puree into a 1 1/2 quart gratin. The dish can be made up to a day in advance at this point, covered and refrigerated. If you are cooking it immediately dot the top with the remaining two tablespoons of butter cubes.
Ask a question about this stepBake in a 400 degree oven for about 30 to 40 minutes if you are cooking it right away or until it starts to brown. If it is cold out of the refrigerator count on it taking 45 minutes to and hour to brown. Serve immediately.
Ask a question about this stepDelish, Tom - I posted a photo for you. Feel free to delete it.
Tom, testing your recipe for an EP - what weight for the squash - 2 lbs each?
The only ones from the garden this year were small, but they had long necks. I just weighed one of the smaller ones, all I have left, and it was 1.25 lbs so yeah probably two pounds each. I hope my indecisiveness here helps. Thanks for testing BTW.
Creamy, sweet, and a little heat sounds delicious! I have a hat just like yours from Idaho.
Nozlee is the Assistant Editor of Food52.
This was a fantastic addition to my seasonal/local Thanksgiving theme. I cut the butter in half, only put in 1/4 c of cream, and it was still plenty rich (may have been the squash I used). LOVE IT!