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You are here: Home / Gluten Free / BUTTERCUP SQUASH “PUMPKIN” PUREE with blue cheese

BUTTERCUP SQUASH “PUMPKIN” PUREE with blue cheese

11/14/2017 by Filippo Trapella 4 Comments

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.

BUTTERCUP SQUASH "PUMPKIN" PUREE with blue cheese

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  • 1 Buttercup squash
  • 4 oz (110 g) Parmigiano Reggiano
  • 5 oz (140 g) Gorgonzola Dolce (alternatively, any semi-soft blue cheese)
  • 3 tbsp unsalted butter
  • 1.25 cup whole milk
  • 1 dash white pepper
  • to taste table salt

BUTTERCUP SQUASH "PUMPKIN" PUREE with blue cheese

STEAMED SQUASH

First of all, cut the buttercup squash into slices and peel them, then reduce the slices into pieces. After that, steam the squash until tender but not overcooked (about 8 minutes). Alternatively, boil the squash.

Now, place the butter, very cold, in a bowl. Press the potatoes, still scorching, with a potato ricer pouring them directly over the butter. Stir well until consistent adding salt as needed. If you have not a potato ricer, mash the squash on a cutting board, then combine with the butter.

At this point, if you are preparing the pumpkin puree in advance, store the bowl covered in the fridge until ready to finish. Otherwise, proceed to the next step.

BUTTERCUP SQUASH "PUMPKIN" PUREE with blue cheese

BUTTERCUP “PUMPKIN” PUREE

Now, melt the blue cheese along with the milk in a small pot over low heat, and stir until smooth and consistent. After that, sift the cheese sauce through a strainer to eliminate the mold and combine with the squash puree and 1 dash of white pepper. Finally, reheat the puree over low heat stirring continuously, and serve.

If you prefer a more dense or fluid puree, just modify the milk amount.

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂

BUTTERCUP SQUASH "PUMPKIN" PUREE with blue cheese

TAKE A LOOK AT THIS:

Italian mashed potatoes – puré di patate all’italiana

Italian mashed potatoes - puré di patate all'italiana

PRINTABLE RECIPE

5.0 from 2 reviews
BUTTERCUP SQUASH "PUMPKIN" PUREE with blue cheese
 
Print
Prep time
35 mins
Total time
35 mins
 
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.
Author: Filippo Trapella - philosokitchen.com
Recipe type: Side
Cuisine: Italian
Serves: 8
Ingredients
  • 1 Buttercup squash
  • 4 oz (110 g) Parmigiano Reggiano
  • 5 oz (140 g) Gorgonzola Dolce (alternatively, any semi-soft blue cheese)
  • 3 tbsp unsalted butter
  • 1.25 cup whole milk
  • 1 dash white pepper
  • to taste table salt
Instructions
  1. STEAMED SQUASH
    First of all, cut the buttercup squash into slices and peel them, then reduce the slices into pieces. After that, steam the squash until tender but not overcooked (about 8 minutes). Alternatively, boil the squash.
    Now, place the butter, very cold, in a bowl. Press the potatoes, still scorching, with a potato ricer pouring them directly over the butter. Stir well until consistent adding salt as needed. If you have not a potato ricer, mash the squash on a cutting board, then combine with the butter.
    At this point, if you are preparing the pumpkin puree in advance, store the bowl covered in the fridge until ready to finish. Otherwise, proceed to the next step.
  2. BUTTERCUP "PUMPKIN" PUREE
    Now, melt the blue cheese along with the milk in a small pot over low heat, and stir until smooth and consistent. After that, sift the cheese sauce through a strainer to eliminate the mold and combine with the squash puree and 1 dash of white pepper. Finally, reheat the puree over low heat stirring continuously, and serve.
    If you prefer a more dense or fluid puree, just modify the milk amount.
3.5.3226

BUTTERCUP SQUASH "PUMPKIN" PUREE with blue cheese

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Sides, Vegetarian Tagged With: appetizer, blue cheese, cheese, christmas, gorgonzola, mashed, parmigiano reggiano, pumpkin, pure, puree, side, squash, Thanksgiving, vegetarian

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Comments

  1. Albert Trotter says

    11/17/2017 at 8:35 am

    i have tried it and it was so so tasty

    Reply
    • Filippo Trapella says

      11/17/2017 at 8:45 am

      Good job Albert 🙂

      Reply
  2. giovanni villari says

    11/25/2017 at 4:00 pm

    made this as the thanksgiving dinner contribution. Big hit!

    Reply
    • Filippo Trapella says

      11/25/2017 at 6:09 pm

      I’m glad you liked it 🙂

      Reply

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