Roasted Butternut Squash Purée with Belgian Noël and Ginger

roasted-butternut-squash-puree-with-belgian-noel-and-ginger-300I 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:

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2011 | Issue #58

Roasted Butternut Squash Purée with Belgian Noël and Ginger
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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
Servings Prep Time
8 serving 10 minute
Cook Time
1 hour
Roasted Butternut Squash Purée with Belgian Noël and Ginger
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Servings Prep Time
8 serving 10 minute
Cook Time
1 hour
Ingredients
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.
Sean Paxton

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