Sous Chef Ashley Helms has shared her Maple Butternut Puree with everyone this month! It is currently on our November 2022 menu, being the base of our Autumn Verlasso Salmon!

At home she suggests you pair it with pork, a hearty fish like salmon, or a dense poultry like duck or turkey (aka you should definitely try it at your fall gatherings this year)! Other things it pairs well with are brassicas (brussels, kale or any leafy bitter green), any type of nut (almond/pecan/walnut/hazelnut) will compliment it very well. Also any type of grain (wild rice, farro, quinoa).

Ingredients: (Yields 3-4 Quarts)

2 Vidalia onions
3 Butternut squash (preferably large)
1/4 cup minced garlic
1/2 tsp crushed red pepper flake
½ tsp each of cinnamon, clove, & nutmeg
White wine (to deglaze)
Lemon juice (to taste)
2 quarts vegetable stock
1 pint apple cider
½ cup sage
½ cup rosemary
1 cup maple syrup
Salt and Pepper
½ cup brown butter (optional)

Steps

1. Peel and deseed butternut squashes. Large dice them.

2. Julienne Vidalia onions & mince garlic.

3. Heat up a large stock pot with 2 tbsps of canola oil.

4. Sweat down onions until translucent, then add in your garlic, cinnamon, clove, nutmeg & red pepper flakes. Season with salt and pepper.

5. Once caramelized, deglaze with a splash of white wine (you can substitute wine with vegetable stock).

6. Now add in diced butternut, apple cider, vegetable stock, splash of lemon juice, & herbs! Let this stew down until the butternut is soft & tender, about 15 minutes.

7. The next step is to puree it up. If you’re using a standard at home blender, make sure to let it cool down first. You may also use an emersion blender as well. Just make sure to blend until it is smooth & silky.

8. Finish by adding your favorite local maple syrup & brown butter to the blender.

(You can choose to leave the brown butter out if you want to keep it dairy-free & vegan! It does round out the flavor profile though! Use a small pan & place a half cup of butter on medium to low heat & cook it till it turns brown & smells sweet.)

9. Taste your puree & adjust the seasoning or acid as needed. Cool properly and refrigerate for up to 7 days! Enjoy!