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Winter squash purée

1 winter squash of your choice (butternut or acorn works well; ask a farming friend what is around)
1 carrot
½ yellow onion
1 quart chicken stock (can use vegetable stock and skip the cream and butter as well if you want to make it vegan)
2 c. heavy cream
2 oz. unsalted butter


Start by peeling your squash, carrot and onion. De-seed the squash and proceed cutting all the vegetables into equal size pieces.

Add all the vegetables in a nice fitting pot and cover with stock. (One quart should be plenty but top off with water if needed.) Set onto medium-low heat and let slowly simmer until all vegetables are tender.

Add the heavy cream and keep simmering for another 10 minutes.

With a slotted spoon, ladle the solids into a blender or kitchen machine; start puréeing it all together adding just enough of the liquid to make a smooth and thick purée. Add the unsalted butter and season with salt and pepper.

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