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Squash Puree

This is a wonderful base for many recipes, or firm it up with a few instant potato flakes, add butter, and serve it on the side of any fish or meat dish, just as you would mashed potatoes. The possibilities for this base range from soup, to pasta sauce and stuffings, or even casserole base. When you’re tired of the basic brown-sugar and butter routine… make this recipe and freeze in small portions for use in creative recipes.

 

 

Ingredients

• 1 butternut squash, cooked and peeled
• 1 sweet onion coarsely chopped
• 2 tbsp olive oil
• 2 tbsp minced garlic
• 1/4 c dry red wine
• 2 tbsp brown sugar
• 1 tsp red pepper flakes (to taste)
• 1/2 c potato flakes

Directions

1. Sauté the garlic and onion in olive oil until onion is transparent
2. Incorporate red wine and hot pepper
3. cook uncovered on medium heat to reduce (until most liquid is absorbed)
4. Stir in brown sugar and add a little water if necessary
5. In food processor add squash in sections and sauted onion mixture 
6. Puree on high until all ingredients are well blended
7. Add potato flakes as necessary to firm to desired consistency (should be similar to mashed potatoes)

Serve on the side of any dish as you would mashed potatoes with butter; thin with milk and/or sour cream and serve as soup; or freeze and store for other recipes.

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