This Gordon Ramsay Butternut Squash Puree Recipe is a silky and creamy recipe, which is made with roasted butternut squash and chicken broth. It’s an ideal side dish, ready in about 1 hour and 10 minutes.
Jump to RecipeGordon Ramsay Butternut Squash Puree Recipe Ingredients
- 1 large butternut squash, halved and seeded
- 480ml (2 cups) chicken or vegetable broth, warmed
- Salt, to taste
- Freshly ground black pepper, to taste
How To Make Gordon Ramsay Butternut Squash Puree Recipe
- Roast the Squash: Preheat your oven to 200°C (400°F). Place the squash halves, flesh-side up, on a baking sheet. Roast for 45–60 minutes, until the flesh is deeply browned in spots and very tender when pierced with a fork.
- Cool and Scoop: Let the roasted squash cool slightly for about 10 minutes. Once cool enough to handle, use a large spoon to scoop all the tender flesh into a food processor or high-powered blender.
- Blend the Puree: Begin to blend the squash, slowly adding the warm broth about 60ml (1/4 cup) at a time, until the puree is completely silky and has reached your desired consistency.
- Season and Serve: Season the puree with salt and pepper to taste and blend again briefly to combine. For an extra-smooth, restaurant-quality texture, you can pass the purée through a fine-mesh sieve. Serve warm.
Recipe Tips
- How do you get the deepest flavor from the squash? Roasting is key, but also let the squash rest for about 10 minutes after it comes out of the oven. This short rest helps to bring the natural sugars forward, resulting in a sweeter, more flavorful puree.
- What’s the secret to a silky-smooth puree? A high-powered blender or food processor is essential. For an absolutely flawless, lump-free texture, which is the foundation of fine-dining plating, take the extra step of straining the purée through a fine-mesh sieve.
- Why use warm broth? Adding warm broth to the hot squash keeps the temperature consistent, which helps it blend into a smoother, more velvety emulsion. Cold stock can shock the squash and dull the flavor.
- How do I serve this puree? Serve the puree warm, not piping hot. Overheating can sometimes exaggerate the “brassica” or cabbage-like notes in the squash.
What To Serve With Butternut Squash Puree
This elegant and versatile puree is a fantastic alternative to mashed potatoes and pairs beautifully with a wide range of main courses:
- Seared scallops
- Roasted chicken, pork loin, or duck breast
- A perfectly cooked steak
- Pan-seared salmon
How To Store Butternut Squash Puree
- Refrigerate: Store leftover puree in an airtight container in the refrigerator for up to 4 days.
- Freeze: Cool the puree completely and freeze it in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Butternut Squash Puree Nutrition Facts
- Calories: 82 kcal
- Protein: 2g
- Fat: 1g
- Carbohydrates: 18g
- Sodium: 350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this recipe vegan?
Yes, absolutely. To make this puree vegan, simply use a good-quality vegetable broth instead of chicken broth.
Do I need to peel the squash before roasting?
No, and it’s much easier not to. Roasting the squash in its skin steams the flesh and makes it very easy to scoop out once it’s cooked and tender.
Why is my puree watery?
A watery puree can result from a squash that has a naturally high water content, or from adding too much broth too quickly. Be sure to roast the squash until it’s well-caramelized to cook off some moisture, and add the broth gradually during blending until you reach the right consistency.
Gordon Ramsay Butternut Squash Puree Recipe
Course: Side DishCuisine: BritishDifficulty: Easy4
servings10
minutes1
hour82
kcalA deeply flavorful and silky-smooth roasted butternut squash purée, perfect as an elegant side dish for roasted meats or seared scallops.
Ingredients
1 large butternut squash, halved and seeded
480ml (2 cups) chicken or vegetable broth, warmed
Salt, to taste
Freshly ground black pepper, to taste
Directions
- Preheat oven to 200°C (400°F). Roast squash halves, flesh-side up, for 45-60 minutes until tender and caramelized.
- Let the squash rest for 10 minutes, then scoop the flesh into a food processor.
- Blend the squash, slowly adding the warm broth until a silky, smooth consistency is reached.
- Season with salt and pepper to taste.
- For an extra-smooth texture, pass the purée through a fine-mesh sieve before serving warm.
Notes
- Roasting the squash, rather than boiling, is essential for developing a deep, sweet flavor.
- Resting the squash for 10 minutes after roasting enhances its natural sweetness.
- Using warm broth helps create a smoother, more stable emulsion.
- For a true fine-dining texture, don’t skip the final step of straining the purée.
