Butternut Squash Purée Served at 2013 Obama Inaugural Lun |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The official recipe for the butternut squash purée served on January 20, 2013 as part of the bison second course at the luncheon following the second Obama Inauguration Ingredients:
2 lbs butternut squash, roasted |
2 tablespoons butter |
1/4 teaspoon kosher salt |
1/4 teaspoon white pepper |
1 tablespoon maple syrup, medium amber |
Directions:
1. Preheat oven to 400 degrees.
2. Cut squash lengthwise and remove seeds.
3. Place each half squash with the cut half facing down on a sheet pan in the oven and cook until tender, approximately 25 minutes.
4. Remove from oven and allow to cool for 5 minutes. Scoop flesh into a blender, using a big spoon.
5. Place the butter,maple syrup, kosher salt and white pepper into blender. Purée on a high speed until smooth, adjusting the seasoning to taste.
6. Place purée in a small sauce pot and cover to keep warm.
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