The squashes are back at the markets just in time for the rainy weather. This butternut squash recipe is a very simple variation on roasting it, however the sweet shallots and fresh chives just showcase the natural flavour of the squash.
In puree form this squash can be served in may ways. Underneath a beautifully seared piece of halibut would be nice. Served in a large casserole dish beside a roast chicken or turkey. This can easily be made ahead and reheated.
Butternut Squash Puree Recipe(serves 2-4)
Preheat oven to 350F. Cut the squash in half lengthwise. Using a spoon scoop out and discard seeds. Line a cookie sheet with parchment or lightly grease. Place squash face down on the sheet and place in the oven. Bake until very tender, about 1 hour. Remove and allow to cool enough to handle.
In a medium saucepan sweat the shallot in the oil on low heat, stirring occasionally. Allow the shallot to soften without colouring. When translucent add the chili flakes and garlic and continue cooking for another few minutes until the garlic also begins to soften. Add 1/4 cup of water and continue stirring over low heat.
Scoop the flesh out of the squash and into the pot, stirring to combine. If a more uniform consistency is desired use a hand blender to puree the puree. You may need to add up to a cup of water total to allow the puree to be thick but smooth. Season to taste with salt and pepper. You will likely need at least 1/2 a teaspoon of salt and lots of freshly ground pepper. Stir in chives. This can be made ahead and gently reheated, you may need to add more water when reheating.