Chipotle Butternut Squash Puree |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 !! Ingredients:
1 (3-4 lbs) butternut squash |
3-4 tbsp olive oil |
1-2 chipolte peppers |
2-3 pats butter |
1/4 cup heavy cream |
salt and pepper, to taste |
Directions:
1. preheat oven to 425
2. with a sharp knife, cut the butternut squash in half and scoop out the seeds, then brush with olive oil
3. place on a foil-lined baking sheet, cut side down and bake for 30-40 minutes
4. 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.
5. Then combine in a saucepan and re-heat!!!
6. * 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
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