Tuesday, November 25, 2014

White Bean & Butternut Squash Mash (with Garlic & Sage)

There is a storm a brewin' and this island is full of panic. Because we have a ticket to get our car on the ferry I received an email warning of major ferry cancellations tomorrow due to stormy weather. Everyone I've run into since reading the news is trying to figure out how to make it out of here (or get their families here) safely. I have my fingers crossed we'll sail away tomorrow morning before the winds pick up.

We are heading to Truro for all seven cousins to takeover two houses for five days. Menu talk is in full swing at our house but if you have yet to finalize your Thanksgiving sides I highly recommend this White Bean & Butternut Squash Mash (with Garlic & Sage). Here are snapshots of the leftovers eaten on toast with baby arugula but it is the perfect creamy and rich puree on its own.

White Bean & Butternut Squash Mash (with Garlic & Sage)
Slightly adapted from The Nourished Kitchen

1 cup cooked white beans
1 butternut squash (about 2 pounds)
4 large cloves garlic, in their skins
Extra-virgin olive oil, for brushing
2 tablespoons unsalted butter
2 teaspoons chopped fresh sage
1/2 cup chicken stock (sub vegetable stock if you'd like)
1/2 cup heavy cream

PS. This is a great puree for babies as well - full of protein, fat, and veggies.

(The daily wild turkey chase).

1. Preheat the oven to 425 F. Line a baking sheet with parchment paper.

2. Split the squash in half lengthwise and scrape out its seeds. Stuff the cavity of each squash half with 2 cloves of garlic, then carefully invert them onto the baking sheet. Brush a bit of oil over the squash's skin to help loosen the skin from the flesh as the squash roasts. Roast the squash in the oven to 45 minutes, or until the flesh yields easily when pressed with a fork. Remove the squash from the oven and allow it to cool until it becomes comfortable to handle.

3. Take each clove of garlic from the squash's cavity and press it gently between your thumb and forefinger to remove the garlic from its papery skin. Discard the skin. Add the garlic to a food processor. Scoop the flesh of the squash from the skins and drop it into the food processor.

4. Melt the butter in a skillet over medium heat, stir in the sage, and saute for 2 to 3 minutes, until fragrant. Stir in the cooked beans and chicken broth and simmer until the broth reduces by half, 5 to 10 minutes.

5. Pour the beans and cream into the food processor with the squash and puree until smooth. Serve warm.

1 comment:

  1. This mash looks amazing. I usually substitute sweet potato for butternut squash most of the time because it's so much easier to prep. But I definitely would not mind this method of cooking butternut squash since it is lower maintenance! Hope you get off the island!


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