Butternut Squash And Banana Puree With Whiskey And Pecans
serves 2-4
We like to use Jameson or Tullamore Dew and then pour a little thimble for good health. Truthfully, any good whiskey or bourbon will do. Do make sure though that the banana is ripe. An unripe banana will dilute the rich flavor of the dish.
1 large butternut squash, cubed
1 small ripe banana
1 ounce good quality whiskey
1/4 cup whole milk (up to 1/2 cup)
3 tablespoons crumbled pecans
prep: 10 minutes
total: 55 minutes
vegetable peeler (or paring knife)
large pot
colander
blender (or food processor)
1. First, cut the butternut squash in two at the intersection of the cylindrical neck and the round base. If the skin is too thick to peel with a vegetable peeler, try standing the neck with the flat cut-end down and slicing downward around the squash with a paring knife. (If the neck is really long, cut into two shorter pieces before doing this.) Peel the skin from the round base and then split it in two lengthwise. Using a spoon, scrape to remove the seeds and fibrous flesh. Cut the squash into 2-inch cubes.
2. Put the squash cubes in a large pot and add enough water to barely cover them. Bring to a simmer and cook until the squash is very tender, 20-30 minutes. Drain the squash in a colander.
3. Combine the squash, banana and whiskey in a blender. Purée, adding a little of the milk at a time until the mixture is smooth. Add more milk to make the purée as thin as you like. Add salt and pepper to taste.
2. Put the squash cubes in a large pot and add enough water to barely cover them. Bring to a simmer and cook until the squash is very tender, 20-30 minutes. Drain the squash in a colander.
3. Combine the squash, banana and whiskey in a blender. Purée, adding a little of the milk at a time until the mixture is smooth. Add more milk to make the purée as thin as you like. Add salt and pepper to taste.
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