As soon as it is in season, I start to cook with winter squash, which can be paired with countless different seasonings and ingredients, from sweet to savory. I’ve found that adding a mild blue cheese, such as Fourme d’Ambert, brings out the earthy-sweetness of the squash.
Remove the squash from the oven and, when cool enough to handle, scoop the flesh into a bowl. Add the cream, butter, salt, pepper, and
Just before serving, return the purée to a saucepan over medium heat and heat, stirring, until hot, 3–4 minutes. Spoon into a serving bowl, garnish with the crumbled blue cheese, and sprinkle with pepper. Serve hot.
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