Mr. Aniello Turco, Executive Chef of the Restaurant mimoHe shares the recipe for his seasonal favorite, butternut squash puree, on “Sunday Morning” at the Four Seasons Hotel and Private Residences in Nashville.
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butternut squash puree
From Aniello Turco
material:
1/2 cup high quality olive oil
1 cup shallots (sliced)
3 cups peeled and diced butternut squash
Salty to your liking
1 cup white wine
1 cup fresh cream
Saffron appropriate amount
Roman Feaser/CBS News
Instructions:
- Heat the olive oil in a medium saucepan.
- When the olive oil is hot, add the shallots and fry until translucent.
- Add squash and salt to taste.
- Pour in the white wine.
- When the wine is reduced to about half, add the cream.
- Simmer on low heat for 15-20 minutes.
- Once the pumpkin is soft, put it in a blender and make a smooth puree. Add a pinch of saffron to the blender for added flavor.
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