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    BUTTERCUP SQUASH "PUMPKIN" PUREE with blue cheese

    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

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

    • 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

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    Reader Interactions

    Comments

    1. Albert Trotter says

      November 17, 2017 at 8:35 am

      i have tried it and it was so so tasty

      Reply
      • Filippo Trapella says

        November 17, 2017 at 8:45 am

        Good job Albert 🙂

        Reply
    2. giovanni villari says

      November 25, 2017 at 4:00 pm

      made this as the thanksgiving dinner contribution. Big hit!

      Reply
      • Filippo Trapella says

        November 25, 2017 at 6:09 pm

        I'm glad you liked it 🙂

        Reply

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    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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