Butternut Squash Puree

1. 1

   In a large saute pan over medium heat, melt the butter.

2. 2

   Add the squash, and saute until it begins to soften, about 10 minutes.

3. 3

   Add the sherry, salt and pepper, and cover the pan.

4. 4

   Reduce the heat to low, and cook until the squash is softened and beginning to brown, about 15 minutes.

5. 5

   While the squash is cooking, stir occasionally and add more butter or sherry if it appears too dry.

6. 6

   Using a food processor, coarsely chop the squash.

7. 7

   Add the cream, salt and pepper.

8. 8

   Puree until smooth.

9. 9

   Correct the seasoning, and add additional cream, if desired.

10. 10

    Place the pureed squash in a serving dish, and garnish with pomegranate seeds.

11. 11

    At the table, pass additional pomegranate seeds in a small bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.