Thursday, October 14, 2010
I love butternut squash smothered in creamy butter. I have attempted making this puree before but this particular recipe and how I made it has been the best one. Perfect for the chilly fall weather coming soon.
4 cups Butternut Squash, cut into cubes skin on(I like texture)or off for a smoother puree
2 cups 2% Milk
1 cup of water
1 cup Heavy Cream
4 oz Cream Cheese
1 stick of butter!
1 tblsp. freshly chopped parsley
Salt to taste or about 1 tsp
Bring the water to a low simmering boil, add milk, then add the squash, cook until tender.
With a hand blender, being careful not to splash, puree the squash until smooth or leave some chunks if you like. Add the stick of butter, then add the cream cheese,and heavy cream, continue to stir. Add salt to taste. Puree a little more to make it smoother and be sure the cream cheese is well dissolved.
Sprinkle in freshly chopped parsley.Puree thickens as it cools.
Serve hot, and enjoy!