Roasted Butternut Squash Purée with Belgian Noël and Ginger
I love mashed potatoes, but this squash purée is an excellent seasonal alternative and goes great alongside a beer brined turkey and the classic gravy topper.
Serves: 6 – 8 guests
Other recipes to serve with this purée:
- Allagash Tripel and Tangerine Beer Brined Turkey
- Belgian Winter Warmer Candied Yams
- Cranberry Reserve Chutney
- Cranberry Wit Sauce
- Deschutes Dissident Cranberry Dried Cherry Sauce
- Potato Celery Root Purée
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2011 | Issue #58
A roasted butternut squash purée that is infused with a Belgian Christmas ale, crystallized ginger and nutmeg.
| Servings | Prep Time |
| 8 serving | 10 minute |
| Cook Time |
| 1 hour |
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A roasted butternut squash purée that is infused with a Belgian Christmas ale, crystallized ginger and nutmeg.
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Ingredients
- 2 each squash, Butternut, about 3 - 4 pounds each, heirloom pumpkins or other winter hard squash can be subsituted
- 2 tablespoon oil, olive
- 375 ml Belgian Noël Ale, such as Scaldis Noël , Belgian Strong Dark Ale or other Belgian Strong Dark Ale or other Spiced Ale
- 2 tablespoon ginger, crystallized, minced
- 1 tablespoon salt, kosher
- 1/2 teaspoon nutmeg, freshly ground
- 2 tablespoon butter, unsalted preferably European style and organic
Servings: serving
Units:
Instructions
- Preheat the oven to 400°F | 204°C. Cut the butternut squash in half lengthwise. With a spoon or ice cream scoop, remove the seeds (which can be washed and toasted for a tasty snack) from the squash. Lightly coat both pieces with olive oil, then season with salt and pepper. Place the squash onto a sheet tray, cut-side up, lined with a Silpat Non-Stick Silicone Baking Mat
or aluminum foil, and place into the oven. Roast the squash for 1 hour, or until the flesh is soft all the way through. Remove from the oven and let cool slightly.
- Pour the Noël or winter brew into a medium-size saucepan, leaving behind any yeast sediment. Place over medium heat, and add the ginger and salt. Bring the beer almost to a boil, then remove from heat and let it rest to infuse the ginger. Using a large spoon, scrape out the squash flesh, leaving behind the skin, and pulse in a food processor until the mixture is smooth, adding in the warmed brew a little at a time. Add in the salt, nutmeg and butter, and purée until smooth and creamy. Transfer the purée to a pre-warmed serving bowl and place on the table.
or aluminum foil, and place into the oven. Roast the squash for 1 hour, or until the flesh is soft all the way through. Remove from the oven and let cool slightly.(Visited 381 times, 1 visits today)
