Its fun because it sounds dirty.
Well everyone says "quarter and roast your butternuts scoop, mash, blend simmer"
Nope.
Grate about 2 cups of raw butternut squash, start saute'ing some aromatics, chuck in the squash give em a minute to meet new friends, THEN blend the ensuing hash, adding a light stock (vegetable or chicken) to the mixture so it doesn't just make paste. pour back into the pot after reducing the heat, simmer, add salt and pepper and melt in your preference of creamy delicious things IE sourcream, or goat cheese.
You're probably saying "oh, oh but I LIKE that sickeningly sweet overdone yam/sweet potato roasted squash taste!" ... well then roast and follow my steps, you dissapoint me.
I used a small bunch of parsley and a quarter of grated onion for my latest version. The sweetness was quite balanced I felt.
One hearty serving, amounts are easilly adjusted.
Still working on my mashed squash theories...
and squash custards...
