Make Ahead) Squash and Potato Puree with Buttermilk & Chives
No one has to know you made this savory side dish the day before the big feast! Butternut squash was sublime in this dish but other winter squashes will work just as well. Do you have to use chives? Nope. Flavor the puree however you like. Fresh or dried thyme would be lovely too.
Tip: For a country style (chunky style) use a hand held potato masher.
Ingredients:
| 2 | # of butternut squash (one medium squash) |
| 1 | teaspoon of olive oil |
| coarse grained salt and cracked black pepper | |
| 4-6 | cloves of garlic, peeled, cut in half lengthwise, sprouts removed |
| 2 | sprigs of thyme |
| 2 | # of Yukon Gold, potatoes |
| 1 | cup of buttermilk |
| 2 | tablespoons chives, minced |
| Preheat
oven to 375°. Cut the squash in half lengthwise. Remove the seeds. Brush
the cut surfaces with one teaspoon of olive oil. Season with coarse grained
salt and cracked black pepper. Place the garlic and one sprig of thyme in
the cavity of each half. Place cut side down on a cookie sheet and bake
25-35 minutes or until completely soft and tender. |
|
| Meanwhile,
peel the potatoes and cut into uniform chunks. Place cut potatoes in a sauce
pan large enough to hold them and cover with cold, salted water. Bring potatoes
to a boil, reduce and simmer until a fork goes through them easily, approximately
25-30 minutes. Don't overcook the potatoes or they will become water logged. |
|
| When
the squash is just cool enough to handle, scrape the meat from the skin
and pass through a ricer or food mill along with the cooked garlic, discard
the thyme sprig. Do the same with the cooked potatoes. If you are serving
the potatoes right away, gently heat the buttermilk in a small sauce pot
over medium-low heat. Add enough of the buttermilk to the puree to get the
consistency you prefer. Season to taste with coarse grained salt and cracked
black pepper. Stir in the chives just before serving. |
Tools
of the Trade
| Cutting board | |
| Chef's knife | |
| Pastry brush | |
| Cookie sheet | |
| Peeler (OXO is excellent!) | |
| Sauce pan | |
| Ricer, food mill or hand held potato masher |
| Servings: 8-10 |
| Nutrition scores, per 1/2 cup serving: 134 calories, 5% fat (0.8g, 0.3 g saturated), 13% protein (4.4g), 82% carbohydrate (29g), 3.1 g fiber |