by amanda
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amanda's Notes:
6 cups cubed (1/2-inch) butternut squash (from about 1 medium squash) Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
Salt Ask a question about this ingredient
3 tablespoons heavy cream Ask a question about this ingredient
Pile the butternut squash into a medium, heavy saucepan or dutch oven. Add the olive oil and season with salt. Cover the pan, and place it over medium high heat. Occasionally lift the lid to stir, but you want the butternut squash to rapidly saute and steam in the oil. Cook until the squash is very tender, about 15 minutes. Make sure the squash doesn't burn; adjust the heat as needed.
Ask a question about this stepOff the heat, use a potato masher to crush the squash to a very soft mash with no large chunks. Return the puree to medium heat. Pour in the cream and let it sit until it bubbles. Then stir it in. Add more salt or cream as needed.
Ask a question about this stepWe make a version of this that was taught to me by a Trinidadian friend. It involves a bit less oil and a lot more garlic, but the technique is the same. We eat it with roti and it is the perfect light meal.
Winter Squash is one of my faves...and found roasted pumpkin and sunflower seeds are a GREAT addition to any form...especially mashed for a change in texture.
I've made this twice now. It's tasty as written, but even better with a couple of fresh bay leaves added right at the beginning. Looking forward to making this often during the months ahead. ;o)
I'm making it again tonight to use in my Butternut, Brie, Bacon, Chestnut Tart. It is perfect in many, many ways. The squash, that is.
This is such a terrific recipe! I made it the other night, to go with the contest-winning Mujaddara. I wanted something with color and a bright flavor, but didn't want anything complex that would compete with the Mujaddara. This was perfect. (I also served chard, wilted briefly in a little olive oil with shallots, leek and garlic.) I don't care if it's spring. I'm making this again, soon. It's so good, and ridiculously easy. Thank you!! ;o)
You have made me a dedicated poacher in olive oil!
Oh, God, I've spent years avoiding peeling a squash. Even looking at this, I thought, "well, what if you just oil it and roast it and then scoop it out?" That's how I make squash soup, which is basically thinned-out puree. But this takes 15 minutes, and roasting takes an hour, and I can't even niggle about the peeling time, because it's not that much more than the cutting and scooping time, plus oven heating not needed here. Damn. Now I have to try it. I'm sure I'll thank you, especially if there are any nifty squash-peeling tips.
If you have a serrated peeler, that makes it a little easier.
Definitely trying this one soon (although I may cheat and buy the pre-cubed squash!)
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
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The hardest part of this recipe -- peeling and cubing the butternut squash -- comes in the beginning, which means once it's done the recipe gets a whole lot easier.
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Cut the squash into 1/2-inch slices.
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Then cube it up.
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Once the squash is in a pan -- and use a heavy-bottomed one -- add the oil.
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Set the pan over medium-high heat -- it should boil rapidy without burning the pan.
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Cover it up and let it steam/braise.
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Here's a butternut squash cube, fully cooked and toasted in oil.
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I like to mash by hand so it's not uniform.
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Add cream at the very end.
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Enjoy.
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I really like this with smoked salt.