This puree is delicious with Mediterranean Roasted Shrimp with Crispy Risotto Cakes (p. 215), venison, or any other grilled or roasted meat or fish.

　　

Ingredients

makes 2 1/2 cups

　　1 medium butternut squash

　　Salt and pepper

　　2 tablespoons butter

　　1/4 cup heavy cream

　　1 tablespoon honey

　　Pinch of nutmeg

　　Chicken Stock (p. 206) or Shrimp Stock (p. 229), as needed

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Cut the squash in half, but don’t remove the seeds. Season with salt and pepper, and place cut side down in a baking pan. Pour enough water in the pan to come 1/4 inch up the squash. Bake for 30-45 minutes, until squash is tender when pierced with a paring knife. Let it cool, then use a spoon to remove the seeds and spoon the flesh out of the shell. Puree the squash in a food processor. Place the puree in a saucepan with the butter, cream, honey, and nutmeg, and cook over low heat. Adjust to the desired consistency with warm stock or water, and season with additional salt and pepper, if desired.

　　Cooks' Note

　　For a lighter result, this puree can be made without the butter or cream.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.