BUTTERNUT SQUASH PUREED WITH CORIANDER AND CURRY (for eight)
3-1/2 pounds butternut squash, peeled, seeded and cut into 2 inch chunks
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon curry powder
2 tablespoons minced fresh coriander
salt and pepper to taste
- In a steamer set over boiling water steam the squash, covered, for 15 to 20 minutes, or until the squash is very tender.
- Reserve the steaming liquid and force the squash through a ricer or food mill set over a large bowl, or puree it in a food processor. Add enough of the reserved steaming liquid to reach the desired consistency.
- Heat butter and olive oil in a small skillet, add curry powder and sauté for a few seconds until the aroma rises. Stir into the pureed squash along with the coriander and salt and pepper to taste.