Aniello Turco, executive chef at the restaurant Mimo, in the Four Seasons Hotel and Private Residences Nashville, offers “Sunday Morning” his recipe for a seasonal favorite: Butternut Squash Purée. [You can watch Turco demonstrate the recipe in the video below.]
For more recipes check out the “Sunday Morning” 2023 “Food Issue” recipe index!
Butternut Squash Purée
From Aniello Turco
Ingredients:
½ cup high quality olive oil
1 cup shallots, julienne style
3 cups of butternut squash, peeled and cubed
Salt to taste
1 cup white wine
1 cup of heavy cream
Saffron to taste
Instructions:
- Warm olive oil in a medium sauce pan.
- When olive oil is warm, add shallots and cook until translucent.
- Add squash and salt to taste.
- Pour in white wine.
- When wine is reduced by half, add heavy cream.
- Simmer at low heat for 15-20 minutes.
- When squash is soft, put in a blender to blend into smooth purée. Add pinch of saffron to blender to add aroma.
Roman Feeser/CBS News
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