Butternut Squash Purée With Sherry and Cream

Name: Butternut Squash Purée With Sherry and Cream
Total time: 35 min
Yield: 10 to 12 servings (about 6 cups)
Ingredients: 4 tablespoons ( 1/2 stick) butter; 2 butternut squash (2 to 3 pounds each), peeled, seeded and cut into 3/4-inch cubes; 1/2 cup dry or medium-dry sherry; Salt and freshly ground pepper to taste; 1/4 cup heavy cream, or to taste; Fresh pomegranate seeds for garnish

Recipe from Rev. Alan Johnson

Adapted by Gustav Niebuhr

Updated Nov. 1, 2024

Total Time: 35 minutes
Rating: 4(14)
Comments: Read comments

Featured in: As Comfortable in the Kitchen As They Are in the Pulpit

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:10 to 12 servings (about 6 cups)

4tablespoons ( ½ stick) butter
2butternut squash (2 to 3 pounds each), peeled, seeded and cut into ¾-inch cubes
½cup dry or medium-dry sherry
Salt and freshly ground pepper to taste
¼cup heavy cream, or to taste
Fresh pomegranate seeds for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large saute pan over medium heat, melt the butter. Add the squash, and saute until it begins to soften, about 10 minutes. Add the sherry, salt and pepper, and cover the pan. Reduce the heat to low, and cook until the squash is softened and beginning to brown, about 15 minutes. While the squash is cooking, stir occasionally and add more butter or sherry if it appears too dry.
Step 2
Using a food processor, coarsely chop the squash. Add the cream, salt and pepper. Puree until smooth. Correct the seasoning, and add additional cream, if desired.
Step 3
Place the pureed squash in a serving dish, and garnish with pomegranate seeds. At the table, pass additional pomegranate seeds in a small bowl.