Butternut Squash Purée


This is a savory take on butternut squash purée which works well with the sweetness of the apples and leeks in the chicken.

Butternut Squash Purée (serves 4-6)

  • 1 medium butternut squash, peeled, seeded and diced into 1-2 inch chunks
  • 2 oz. thick diced pancetta or slab bacon
  • 1/2 cup sour cream
  • 2 tbsp chives
  • salt and pepper

Cooking Directions: 
Place butternut squash in a large saucepan/stock pot, cover with water, add 1 tbsp salt and bring to a boil. Turn heat down and simmer until squash is tender. Meanwhile, take a small sauté pan and add diced pancetta/bacon (no other oil is necessary) and cook until slightly crisp. Drain the squash and mash with a potato masher. Add remaining ingredients and season well with salt and pepper. Either serve immediately, or place into an oven-proof dish, cover with foil and warm through in oven.

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