Puréed Butternut Squash With Satsumas and Carrots

Side Dish

Recipe courtesy of Holiday Food Guide by Yankee

Serves 6 to 10

Ingredients: 
  • 3½ lbs butternut squash, peeled cut into 1-inch pieces
  • 2 large carrots, peeled and cut into 1-inch pieces
  • zest from 2 or 3 large satsumas, about 2 teaspoons
  • 1/3 cup fresh satsuma juice
  • 2 tablespoons honey
  • kosher or sea salt and freshly ground black pepper
  • 2 tablespoons butter plus more

Note: The original recipe calls for tangerines but down in Louisiana we use Satsumas.

Puréed Butternut Squash With Satsumas and Carrots

Puréed Butternut Squash With Satsumas and Carrots 

Click image to enlarge

Method: 

Butter a medium size (2-quart) casserole dish; set aside.

Bring a large pot of water to boil over high heat. Add the squash and carrots and cook until tender when tested with a small knife, about 12 minutes. Drain.

Working in batches, transfer the cooked vegetables to a food processor and blend, adding some of the zest, satsuma juice and honey to each batch. Place the puréed mixture into the prepared casserole dish. Stir in salt and pepper to taste.

In a small skillet, melt the butter over medium-low heat. Cook until it just begins to turn a rich amber color, 2 to 3 minutes. (Watch it carefully so that it doesn't burn). Stir half the butter into the cooked vegetables in the casseerole; drizzle the remaining butter on top. Serve immediately.

Note: You may prepare this up to a day ahead, cover and refrigerate. To reheat, warm the casseerole in a 325˚F oven until hot, 10 to 12 minutes.

Louisiana Recipes Weekly



 

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