Tuesday, December 26, 2006

Squash Mush

If I had a fancy restaurant, this would be called squash puree. Instead, it's mush. I've made this twice now. Both times, it had pretty good flavor. Its texture was very nice the first time, smooth and airy. On my second try, it was watery and gross. I think the difference was in the amount of parsnips and water in the mush (more parsnips and less water in the good one). Also, don't use too much carrot. I had two big ones left and figured I could use them up in this, but they really dominate the flavor.
  • 1 medium or large butternut squash
  • 3-4 parsnips
  • 1/2 of a carrot (or none)
  • 1-2 onions
  • 4 cloves garlic
  • rosemary, salt, pepper
  • butter, olive oil, or some combination
  • 1 tbs. maple syrup (or a different amount, but it's worth including)

Chop the onion finely and cook with oil or butter in a large pot over medium-low heat. Add salt. Chop the parsnips, carrots, and garlic and add them. Add rosemary (maybe a tsp. of dried rosemary?). Peel and chop the squash and add it to the pot. Mix everything and add a bit less than 1/4 cup of water. Cover the pot and keep the water simmering (you'll probably have to turn up the flame a bit). Stir every few minutes and keep cooking until the squash is soft. Add more water if you have to, but you probably won't, even if it looks like it needs it. When the squash is soft, mash everything with a potato masher (or a blender or mill). Add the tablespoon of maple syrup and salt and pepper to taste.

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