Jones' Farmer Blog

Behind the scenes and lessons at Jones Family Farms in Shelton, CT

Recipe of the Day: Italian-Style Winter Squash Puree

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Here is a squash puree recipe that can be made with almost any variety of winter squash. Try it with acorn squash, delicata, or even pumpkin.

Italian-Style Winter Squash Puree
From Stonewall Kitchen Harvest

2 pounds winter squash, such as acorn, peeled and cut into 2-inch chunks

1 Tbsp unsalted butter

2 Tbsp creme fraiche, heavy cream, or plain low-fat yogurt

3 Tbsp freshly grated Parmesan cheese

1 Tbsp chopped fresh sage, or 1 tsp dried

Salt and freshly ground black pepper to taste

Bring a large pot of water  to a boil over high heat. Add the squash pieces and cook on medium heat, covered, for about 15 minutes, or until tender; test with a small, sharp knife. Drain the squash and return to the pan. Mash the squash with a potato masher. Stir in the butter and creme fraiche, and then add the cheese, sage, salt and pepper.


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