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

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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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