Kabocha squash purée from The A.O.C. Cookbook (page 130) by Suzanne Goin

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Notes about this recipe

  • peaceoutdesign on August 22, 2023

    Anything with this much butter and cream is amazing I had to use butternut squash because Kabocha wasn't available and it was fine. I roasted it whole to get out of the peeling process. I completely pureed it as well. Healthwise, I think that I would cut back on the fats and find the spot where it is just as good but I have less thought about clogging everyone's arteries.

  • TrishaCP on December 02, 2018

    This is a component of the recipe with black cod. I tweaked it because the black cod recipe already has a butter-based sauce, and this dish calls for a stick of butter and a cup of cream and I wanted to use less. I roasted the squash without peeling (cut in three pieces for 45 minutes) because I never peel winter squash unless I must. I decided to make a smooth puree rather than a chunky one, so threw it in the blender with two T of browned butter and a T of warmed cream, using warned milk to thin it out as needed. These tweaks worked well and I would make them again.

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