Butternut puree using a Silvercrest Monsieur Cuisine
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Butternut puree is the comforting hug of the culinary world, a warm embrace of creamy squash and potatoes that can make even the grumpiest of gourmets smile. Originating from the bountiful harvests of autumn, this dish is a celebration of seasonal produce, where butternut squash takes center stage, flaunting its sweet and nutty personality. The addition of turmeric not only brings a pop of vibrant color but also a dash of health benefits, because who doesn't want to eat something that looks like a sunset and is good for you? Serve it as a side dish, or let it be the star of your plate; either way, this puree is bound to leave your taste buds dancing with joy, making it a staple in kitchens from cozy homes to high-end restaurants. Fun fact: butternut squash was once a favorite of the ancient Mayans, who relished its nutritious goodness long before it became a trend on modern tables!
Ingredients
- 1600 g Butternut squash
- 400 g Water
- 30 g Butter
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
Butternut Squash
- Peel the Butternut Squash.
- Deseed the Butternut Squash.
- Cut the Butternut Squash into 2-3 cm cubes.
- Add 800 g of butternut squash, 400 g of water in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Drain the content of the food processor bowl in a strainer.
- Wash the food processor bowl.
Final Puree
- Add 800 g of butternut squash, 30 g of butter, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 5.
- Mix manual: 30sec / 0°C / Speed 8.
- If needed, scrape down the sides of the bowl and repeat.
- Serve Hot.
