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    BUTTERCUP SQUASH PUFFS Duchess potatoes style with blue cheese

    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!

    BUTTERCUP SQUASH PUFFS Duchess potatoes style

    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 🙂

    • 1.5 Lb (680 g) Buttercup squash puree (click here for the recipe)
    • 2 yolks

    BUTTERCUP SQUASH PUFFS Duchess potatoes style

    BUTTERCUP SQUASH PUREE

    The buttercup squash puree is a tasty and blue cheese-flavored variation of the classic pumpkin puree: a great side dish and appetizer. I love serving this aside meats or oven roasted vegetables. In the following steps, we'll see how to prepare a delicious appetizer starting from this puree.

    BUTTERCUP SQUASH PUFFS Duchess potatoes style

    BUTTERCUP SQUASH AND YOLK MIXTURE

    First of all, warm the puree lightly until reach room temperature, then pour it into a bowl and combine with 2 yolks stirring until consistent. After that, transfer the mixture into a large piping bag fitted with a piping tip of your choice, depending on the shape you prefer to obtain. Personally, I love to use a ½ inch star piping tip. Finally, store the piping bag in the fridge at least 30 mins up to a few hours, until ready to use.

    BUTTERCUP SQUASH PUFFS Duchess potatoes style

    DUCHESS POTATOES STYLE SQUASH PUFFS

    Preheat the oven to 395° F (200° C).

    Now, pipe 12 round mounds, big as half Tangerines or so, over a tray lined with parchment paper. Bake about 25 minutes until crispy and lightly brown. Finally, take out and wait 10 minutes before transfer the buttercup squash puffs on a dish. Serve warm or at room temperature.

    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 PUFFS Duchess potatoes style

    TAKE A LOOK AT THIS:

    PUMPKIN GNOCCHI RECIPE - how to prepare them homemade!

    PUMPKIN GNOCCHI RECIPE - how to prepare them homemade!

    PRINTABLE RECIPE

    5.0 from 1 reviews
    BUTTERCUP SQUASH PUFFS Duchess potatoes style
     
    Print
    Prep time
    35 mins
    Total time
    35 mins
     
    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!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Appetizer
    Cuisine: Italian
    Serves: 8
    Ingredients
    • 1.5 Lb (680 g) Buttercup squash puree (click here for the recipe)
    • 2 yolks
    Instructions
    1. BUTTERCUP SQUASH PUREE
      The buttercup squash puree is a tasty and blue cheese-flavored variation of the classic pumpkin puree: a great side dish and appetizer. I love serving this aside meats or oven roasted vegetables. In the following steps, we'll see how to prepare a delicious appetizer starting from this puree.
    2. BUTTERCUP SQUASH AND YOLK MIXTURE
      First of all, warm the puree lightly until reach room temperature, then pour it into a bowl and combine with 2 yolks stirring until consistent. After that, transfer the mixture into a large piping bag fitted with a piping tip of your choice, depending on the shape you prefer to obtain. Personally, I love to use a ½ inch star piping tip. Finally, store the piping bag in the fridge at least 30 mins up to a few hours, until ready to use.
    3. DUCHESS POTATOES STYLE SQUASH PUFFS
      Preheat the oven to 395° F (200° C).
      Now, pipe 12 round mounds, big as half Tangerines or so, over a tray lined with parchment paper. Bake about 25 minutes until crispy and lightly brown. Finally, take out and wait 10 minutes before transfer the buttercup squash puffs on a dish. Serve warm or at room temperature.
    3.5.3226

     

    BUTTERCUP SQUASH PUFFS Duchess potatoes style

    « BUTTERCUP SQUASH "PUMPKIN" PUREE with blue cheese
    CASTAGNACCIO RECIPE - Tuscan style chestnut flour cake »

    Reader Interactions

    Comments

    1. Edelene says

      May 30, 2020 at 5:26 pm

      Delicious

      Reply
      • Filippo Trapella says

        May 30, 2020 at 5:47 pm

        Thank you Edelene!

        Happy cooking 🙂
        F.

        Reply
    2. Lupe says

      January 24, 2023 at 7:34 pm

      I will try it!

      Reply
      • Filippo Trapella says

        January 24, 2023 at 8:49 pm

        Nice!
        Let me know if you'll like them

        F.

        Reply

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    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.

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