Roasted Butternut Squash Purée with Belgian Noël and Ginger
A roasted butternut squash purée that is infused with a Belgian Christmas ale, crystallized ginger and nutmeg.
| Servings | Prep Time |
| 8serving | 10minute |
| Cook Time |
| 1hour |
|
|
Ingredients
- 2each squash, Butternut,about 3 – 4 pounds each, heirloom pumpkins or other winter hard squash can be subsituted
- 2tablespoon oil, olive
- 375ml Belgian Noël Ale,such as Scaldis Noël , Belgian Strong Dark Ale or other Belgian Strong Dark Ale or other Spiced Ale
- 2tablespoon ginger, crystallized,minced
- 1tablespoon salt, kosher
- 1/2teaspoon nutmeg, freshly ground
- 2tablespoon butter, unsaltedpreferably European style and organic
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.