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Squash-Brown Butter Puree - Forno Bravo Forum: The Wood-Fired Oven Community

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Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

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Squash-Brown Butter Puree

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  • Squash-Brown Butter Puree

    From the Community Cookbook: Forno Bravo Community Cookbook - Red Kuri Squash-Brown Butter Puree

    1 medium-sized red kuri squash
    1 tsp vegetable oil
    4 sprigs fresh thyme
    2 cloves garlic, peeled
    8 oz unsalted butter
    Juice of 1 lemon
    salt and black pepper, to taste

    Cut the squash in half through the stem end. Use a sturdy spoon to scoop out the seeds and guts, just like you would do with a pumpkin. Rub the two halves with the vegetable oil. Season with salt and pepper. Place 1 clove of garlic and 2 sprigs of thyme inside each cavity. Place the squash halves open side down on a small baking sheet or skillet and slide into your wood oven to roast. Cook, turning the baking sheet occasionally, until the flesh of the squash is soft. You should be able to poke the skin of the squash and feel the flesh give way underneath. This could take anywhere from 30 minutes to an hour, depending on the temp of your oven and the thickness of your squash.

    While the squash is roasting, prepare the brown butter. Place the butter in a tall-sided saucepot over medium-high heat. Allow the butter to cook. First it will boil, which will then subside and be replaced by foam. Once the mixture begins foaming, stir frequently to prevent the milk solids from adhering to the bottom of the pot. When the foam begins to dissipate, you should be able to see the browning milk solids. Once they’ve reached a nice dark brown, remove from the heat and add the lemon juice to stop the cooking process. The mixture will boil violently for a moment, so just stand back and be careful.

    Once the roasted squash is cool enough to handle, use a spoon to scoop the flesh out of the skin. Discard the thyme and garlic from the cavity. Place the flesh in the bowl of a food processor. With the motor running, slowly add the brown butter to the squash. Use the butter to taste – it will depend on the size of your squash and your personal weakness for delicious, delicious brown butter. Some squashes have more moisture content than others as well, so if your puree seems a bit dry feel free to add a small amount of water to improve the consistency.

    Season the puree with salt and pepper to taste, serve and be ready to have leftover mashed potatoes at your next holiday dinner, because this creamy, unctuous little devil is going to steal the show.
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