Maple-Sage Butternut Squash Puree
Back to Butternut Squash
Last updated
- Prep
- 20 min
- Cook
- 60 minutes
- Total
- 1 hr 30 min
- Yield
- 4 side servings
Side Dishbutternut squashmaple syrupsagethanksgivingchristmas
Ingredients
- Solid neck of 1 medium butternut squash, peeled and evenly diced
- 1/2 cup unsweetened coconut milk
- 1/2 tsp fine salt, plus more to taste
- 1 tbsp pure maple syrup, plus a little to finish
- 1 tbsp olive oil
- 8 fresh sage leaves, rinsed and thoroughly dried
- 1 tsp apple cider vinegar, plus more to taste
- Freshly ground black pepper
Method
Prepare
- Wash your hands and rinse the squash before peeling. Remove damaged areas, separate the solid neck from the seeded end, and reserve the seeded end for another dish.
- Dice the neck into evenly sized pieces. Seal with the coconut milk and salt in a food-safe pouch, spreading the pieces evenly.
- Keep the prepared squash and clean equipment separate from raw meat and its juices.
Cook
- Set the water bath to 185°F.
- Cook for 60 minutes for peeled and diced butternut squash neck with coconut milk, spread evenly in a bag for puree.
- Near the end of the cooking window, warm the olive oil in a small skillet. Add the dry sage leaves and fry until crisp, then lift onto a clean plate. Reserve the fragrant oil.
Finish
- Open the pouch carefully and test a squash piece with a fork. If it is still firm, finish the squash and its liquid in a covered saucepan until the pieces crush easily.
- Blend the hot squash and its cooking liquid in small batches, following your blender's instructions for venting hot food.
- Stir in the maple syrup, vinegar, and reserved sage oil. Taste for salt and pepper, adding a little more vinegar if the purée tastes too sweet.
Serve
- Spoon into a warm serving bowl, scatter the crisp sage over the top, and finish with a small drizzle of maple syrup.
- Serve immediately alongside your chosen main. This recipe does not provide a cooling, storage, or reheating procedure.
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