Butternut and Apple Pureé

This pureé makes a nice accompaniment to greens with earthy flavors or meats such as pork and chicken. Roasting the squash makes for a deeper flavor, and keeps the squash from getting soggy leaving the pureé watery and bland. The addition of onion rounds out the flavors.

INGREDIENTS:

1 medium-large butternut squash, split lengthwise and seeded

1 small brown onion, finely diced

2 medium to large sweet firm apples, peeled and seeded, cut into medium dice

Neutral flavored oil as needed

2 tablespoons butter + more as needed, roughly 4-6 tablespoons

2 sprigs fresh thyme

2 fresh sage leaves

Salt and pepper to taste

¼ tablespoon apple cider

Water as needed

METHOD:

Heat the oven to 400°F. Oil the squash on the cut surfaces and place on foil on a sheet pan in the center of the oven. Roast for 20-30 minutes, until you can poke the squash and leave a dimple. Carefully turn the squash and cook until the cut surface becomes golden and you can smell the sugars caramelizing, around 15 minutes. When done, remove from the oven and allow to cool enough so you can handle it. Use a large spoon to scoop out the flesh, and discard the skin.

While the squash roasts, heat a medium sauteuse or skillet over medium heat. Film well with oil and when hot, add the onions. Cook until translucent, adding a little water at a time to prevent browning. Continue cooking until the onions are thoroughly cooked through and sweetened.

Add the apples and cook until they take on a golden color. Remove the pan from the heat and keep covered while you wait for the squash to finish.

Once the squash is scooped out of the shells, return the pan to the heat and get hot. Add the apple cider and cook down by 50 percent.

Make room at the edge of the pan by the handle, then add the butter. As soon as it starts to melt, add the herbs. Cook so the butter browns a little and the herbs become fragrant. Remove the herbs and swirl the butter to coat the floor of the pan. Add the squash and stir to coat with the browned herb butter and combine with the apples and onions. Cook until all the ingredients are quite hot, season with salt and pepper and then transfer pan contents to a food processor.

Pureé the lot, adding a little water if the squash is shy about starting up. Once the pureé starts to move, add a couple tablespoons of butter and taste after a 20 seconds. Repeat until the pureé is buttery/fluffy enough. Add more salt and pepper as needed.

Serve hot.

Chef’s Notes: If you want, you can cook a peeled waxy potato such as a Yellow Finn, Yukon Gold, etc. diced into the onions. When you pureé the mass, the potato with its starches will absorb more liquid and butter and will yield a firmer pureé with a little more body to it. If you wish to dress this pureé up for a nice dinner, or simply add more depth to the finished product, add a few drops of Italian Apple Balsamic vinegar around the pureé and drag the form through on the way to the mouth. This (sort of expensive) thick condiment is wonderful as a secret weapon in the kitchen, and goes so well with autumnal foods.

Serves: 4

Source: Chef Andrew E Cohen