Winter Squash Purée

from Chez Panisse Vegetables

submitted by Anne Halsted

preparation time: about 1 hour

serves 4 to 6

2 pounds butternut, Delicata, or acorn squash

Salt & pepper

4 cloves garlic, peeled and chopped

6 sage leaves

¼ pound unsalted butter

¾ cup milk

Preheat oven to 400 degrees F.

Cut the squashes in half, length wise. Scoop out the seeds, season the flesh with salt and pepper, and fill the cavities with the garlic cloves, and the sage leaves. Place the squashes skin side down, in a shallow ovenproof dish, and add just enough water to barely cover the bottom, to prevent burning. Bake for about 45 minutes, or until completely tender. Allow to cool. Remove and discard the garlic and sage.

In a small saucepan, melt the butter in the milk over a low flame. Scoop the squash flesh out of the skin and put it through a food mill or ricer. Whisk in the milk and butter to give a soft texture to the puree. Taste and adjust seasoning.