Chipotle Butternut Squash Puree
From asheats 15 years ago
- 50 minutes to make
- Serves 4
this puree is amazing, and soo useful! this puree gave me 3 different dishes, first: I used it as a puree under mango rice and blackened salmon, next as a puree understand potato hash and fried eggs, lastly as a soup with chicken broth and corn and black beans so yummy! Read more ! See less
Ingredients
- 1 (3-4 lbs) butternut squash shopping list
- 3-4 tbsp olive oil shopping list
- 1-2 chipolte peppers shopping list
- 2-3 pats butter shopping list
- 1/4 cup heavy cream shopping list
- salt and pepper, to taste shopping list
How to make it
- preheat oven to 425
- with a sharp knife, cut the butternut squash in half and scoop out the seeds, then brush with olive oil
- place on a foil-lined baking sheet, cut side down and bake for 30-40 minutes
- take out of oven and let cool slightly then scoop out flesh and place a blender (do this in 2 batches), in each batch add 1/2 the peppers, butter, and cream.
- Then combine in a saucepan and re-heat!!!
- * this is honestly one of the best things I have tasted in soo long, it is definitely wroth the try -- and I even used to hate butternut squash
People Who Like This Dish 3
- hungrybear Miner, MO
- mbeards2 Omaha, NE
- bakermanrooster Wichita, KS
- asheats BIG BEAR LAKE, CA
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" It was excellent "