Image from Bon Appétit
Simple vegetable purees like this serve many purposes in the kitchen; they are the perfect accompaniments to a wide variety of foods like roasted vegetables or meat, or they can be used to enrich simple dishes like this risotto. Feel free to use any type of winter squash for this recipe.
2 cups of winter squash (butternut, acorn, Delicata), peeled, deseeded, and sliced thinly
1 cup whole milk
2 tablespoons unsalted butter
Sea salt to taste
1. In a pot, melt 1 tablespoon of butter over medium heat and add the sliced squash. Cook until the squash starts to become tender, about 7-10 minutes. Add the milk and bring to a low simmer. Cook until the squash is totally tender.
2. Drain off the milk using a strainer, and puree the squash in a blender or food processor, adding milk as needed to get the mixture to spin. While the puree is still hot add the remaining butter and season with salt. Use immediately or reserve in the refrigerator for up to 5 days.