Imagine a velvety, luxurious side dish that combines the rich, nutty flavor of butternut squash with the sweet, earthy goodness of sweet potatoes. This creamy purée is not just a side dish – it's a culinary experience that transforms ordinary vegetables into a restaurant-worthy delicacy. Whether you're looking to impress dinner guests or simply want to elevate your weeknight meal, this Butternut and Sweet Potato Purée is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons butter
- Salt and pepper to taste
- 1/4 cup heavy cream
Instructions
- Prepare the vegetables by washing, peeling, and cutting the butternut squash and sweet potatoes into uniform 1-inch cubes to ensure even cooking.
- Place the cubed butternut squash and sweet potatoes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance the natural flavors of the vegetables.
- Bring the water to a rolling boil over high heat, then reduce the heat to medium and simmer for 20-25 minutes, or until the vegetables are extremely tender and can be easily pierced with a fork.
- Drain the cooked vegetables thoroughly in a colander, shaking off excess water to prevent a watery purée.
- Return the drained vegetables to the pot and add butter. Use a potato masher or immersion blender to begin breaking down the vegetables into a smooth consistency.
- Gradually add heavy cream while continuing to blend, creating a rich and creamy texture. Mix until the purée is completely smooth with no lumps.
- Season with salt and freshly ground black pepper to taste, stirring to incorporate the seasonings evenly.
- Transfer the purée to a serving dish, using a spatula to create a smooth surface. Optional: Garnish with a small pat of butter or a sprinkle of fresh herbs like thyme or chives.
- Serve hot as a side dish, ensuring the purée remains warm by covering with a lid or placing in a low-temperature oven until ready to serve.
Tips
- Cutting Technique Matters: Take your time when cubing the vegetables. Uniform 1-inch pieces ensure even cooking and a smooth final texture.
- Salt the Water: Don't skip salting the cooking water – this helps enhance the natural flavors of the vegetables from the start.
- Drain Thoroughly: After boiling, make sure to drain the vegetables completely. Excess water can make your purée runny and dilute the rich flavors.
- Blending Secrets: For the smoothest possible purée, use an immersion blender or a food processor. If you prefer a slightly rustic texture, a potato masher works great.
- Cream Temperature: Add the heavy cream gradually and at room temperature for the smoothest incorporation.
- Seasoning Tip: Taste and adjust seasonings carefully. The natural sweetness of the vegetables pairs wonderfully with a touch of black pepper.
- Serving Suggestion: For an extra touch of elegance, create a small well in the center of the purée and add a pat of butter or a sprinkle of fresh herbs just before serving.
- Make-Ahead Friendly: This purée can be made ahead and gently reheated, making it perfect for meal prep or holiday dinners.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
