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(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:
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| 2 |
#
of butternut squash (one medium squash) |
| 1 |
teaspoon
of olive oil |
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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 |
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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.
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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.
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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.
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Tools
of the Trade
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Cutting
board |
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Chef's
knife |
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Pastry
brush |
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Cookie
sheet |
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Peeler
(OXO
is excellent!) |
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Sauce
pan |
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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 |
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