Wayne Gisslen

Puréed Butternut Squash

Preparation info
  • Portions:

    12

    Portion Size: 3 oz 90 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  1. Peel the squash, cut in half, and scrape out seeds. Cut into large dice.
  2. Place in perforated steamer pan. Steam until tender. (Alternative pan‐steaming method: Place in heavy pot. Add 1 in. [2.5 cm] water, cover, and cook slowly until tender. Drain well.)
  3. Purée the squash with a food mill. Add the butter, sugar, and seasonings. Whip until light

Per serving: Calories, 90; Protein, 1 g; Fat, 6 g (51% cal.); Cholesterol, 15 mg; Carbohydrates, 12 g; Fiber, 2 g; Sodium, 250 mg.