I created these squash puffs duchess potatoes style the day after I prepared for the first time my Buttercup squash and blue cheese puree. It has been a great solution to make use of the remaining puree. The result has been so tasty, and often I prepare them as the main recipe, without waiting to have leftovers! This recipe is easy to make, and the puffs are perfect both as an appetizer and as a side dish. A crispy crust with a tender heart!
I love preparing this buttercup squash “pumpkin” puree for my family and friends for Thanksgiving or Christmas, or New Year’s eve! The mild sweetness of the squash is perfectly balanced by the taste of the blue cheese. I particularly like using Gorgonzola, but any semi-soft blue cheese fits good: the only critical thing is the cheese have to easy to melt along with the milk.
Finally is time to prepare the fig jam! This compote is one of my favorites. It’s good simply spread on a bread slice, but it’s even better with tasty and creamy cheeses, like Brie, and Carembert, and Taleggio, and Gorgonzola. Let me give you a little tip: prepare a sandwich with toasted bread, San Daniele prosciutto, aged Gorgonzola and fig jam, you’ll be one step closer to paradise!
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