1 butternut squash, about 2 pounds
1 clove garlic, peeled
3/4 teaspoon salt
3/4 cup water
1/2 cup milk
1 tablespoon unsalted butter
1/8 teaspoon ground black pepper


1. Cut the squash crosswise at the base of the neck, dividing it into 2 pieces. Then peel both pieces with a sharp knife or vegetable peeler, removing a thick enough layer of skin so there is no green visible on the squash. Halve the body of the squash; remove the seeds and cut the flesh of the squash into 2-inch pieces.

2. Place the squash pieces, garlic, salt and water in a saucepan, and bring to a boil over high heat. Cover, reduce the heat to medium, and cook for 20-25 minutes, until the squash is tender and there are only 2-3 tablespoons of liquid remaining in the pan.

3. Transfer the squash and liquid to the bowl of a food processor, and add the milk, butter and pepper. Process for 45 seconds to 1 minute, until the mixture is very smooth. Serve.

Jacques Pepin likes to serve this is a simple puree as a side dish to roasted poultry or meats. There should be very little liquid left when you are done cooking the squash. This is to help retain the vitamins which would otherwise be lost.

Butternut Squash Puree
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