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    Squash and sweet potato puree with parmesan cheese

    cadran
    Preparation :30 min Cooking :1h25 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :4 to 6

    I love squash season. I especially like discovering new varieties! Today, I present you a squash and sweet potato puree with parmesan cheese. This side dish offers sweet and salty notes that will support a bunch of your favorite meals … From fish to meatball stew!

    Ingredients

    • 1 small butternut squash cut in four, seeds removed
    • 1/2 buttercup squash, seeds removed
    • Olive oil
    • 1 large sweet potato, peeled and cut into cubes
    • 2 tablespoons butter
    • 1 large garlic clove, finely chopped
    • 1/2 cup 15% country-style cream
    • 1/2 cup grated fresh parmesan cheese
    • 1 pinch nutmeg
    • Salt and ground pepper

    Preparation

    • Preheat the oven to 400 °F.
    • In a large baking sheet, place squash flesh up. Sprinkle with a good drizzle of olive oil, season with salt and pepper generously and place in the oven. Cook for 1 hour, until the flesh is very tender. Cool for 15 minutes, remove the flesh and chop finely. Set aside.
    • In a saucepan filled with boiling salted water, cook the sweet potato for about 20 minutes or until it is ultra tender. Drain and set aside.
    • In a small saucepan over medium heat, melt butter and add garlic. Sauté for 2 to 3 minutes, stirring until garlic is lightly brown. Add the cream and stir. Keep warm.
    • Add squash and sweet potatoes in a saucepan over medium heat followed by 1/3 of the cream mixture and puree with a potato masher. Add another 1/3 cup of cream and continue to mix and mash for 1 minute. Finish with the rest of the cream and puree until smooth.
    • Add parmesan and nutmeg then cook, stirring for about 2 minutes, to melt the cheese. Serve with a stew, fish or your favorite roast!
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    fermer la fiche

    Squash and sweet potato puree with parmesan cheese

    • Preparation : 30 min
    • Cooking : 1h25 min
    • Servings : 4 to 6

    Ingredients

    • 1 small butternut squash cut in four, seeds removed
    • 1/2 buttercup squash, seeds removed
    • Olive oil
    • 1 large sweet potato, peeled and cut into cubes
    • 2 tablespoons butter
    • 1 large garlic clove, finely chopped
    • 1/2 cup 15% country-style cream
    • 1/2 cup grated fresh parmesan cheese
    • 1 pinch nutmeg
    • Salt and ground pepper

    Preparation

    • Preheat the oven to 400 °F.
    • In a large baking sheet, place squash flesh up. Sprinkle with a good drizzle of olive oil, season with salt and pepper generously and place in the oven. Cook for 1 hour, until the flesh is very tender. Cool for 15 minutes, remove the flesh and chop finely. Set aside.
    • In a saucepan filled with boiling salted water, cook the sweet potato for about 20 minutes or until it is ultra tender. Drain and set aside.
    • In a small saucepan over medium heat, melt butter and add garlic. Sauté for 2 to 3 minutes, stirring until garlic is lightly brown. Add the cream and stir. Keep warm.
    • Add squash and sweet potatoes in a saucepan over medium heat followed by 1/3 of the cream mixture and puree with a potato masher. Add another 1/3 cup of cream and continue to mix and mash for 1 minute. Finish with the rest of the cream and puree until smooth.
    • Add parmesan and nutmeg then cook, stirring for about 2 minutes, to melt the cheese. Serve with a stew, fish or your favorite roast!

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