Squash and sweet potato puree with parmesan cheese

Name: Squash and sweet potato puree with parmesan cheese
Prep time: 30 min
Cook time: 1 h 25 min
Yield: 4 to 6
Cuisine: Québécoise
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 30 min
Cooking 1 h 25 min
Servings 4 to 6
Freezing Absolutely

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Ingredients
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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!

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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

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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!

Our sommeliers suggest

Fabien Jouves Les Agudes 2021

Cahors, France

This wine composed of 40 %Sauvignon Blanc, 20 %Chardonnay, 20 %Colombard, and 20 %Sémillon is a delight. Gourmet, rich, on notes of pineapple, apricot, and grapefruit, he will be able to reach the sugar of the squash and perfectly marry the salt of the Parmesan. See the product

Ale-Ô-Ween, 7%

Le Trèfle Noir

You would certainly have to wait until fall to try this agreement, but this pumpkin, cinnamon, clove, nutmeg and ginger will be a perfect complement to this puree. The spices of beer will blend with cucurbit of the recipe, its caramel aromas will be placed with the parmesan of the recipe. Halloween is not just for children! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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