Butternut Squash Purée | Chef Studio Modernist

Glossy, silky, smooth butternut squash purée. It looks impressive and is actually really easy to make. Roast your squash until soft, peel off the skins, blend with cream, butter and salt. Serve this with anything that goes well with squash, think walnuts, pecans, autumnal seafood, pork, apples, pears etc.

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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, and Chef’s Table, just to name a few. Hope you enjoy my kitchen tested recipes.

[ChefStudioChannel]

Having painted nails in a video is weirding me out and I'm probably never going to do that again. 😅

[alexisn]

U saved my half of squash from rotting away from having used it in soup 3 days ago, thank u this was such a nice thing to add to dindin

[oceanbaby]

Wait! I was just going to say your nails look so cute! I just bought butternut squash I'm soo doing this with some beautifully huge lamb chops... Thanks hun!🍷... Again always nice to see you!

[markdavis]

Chef thank you for the wonderful video. I will have to give this a try. One thing I learned some years back was to microwave the whole squash on hi for about a minute before cutting. It softens the squash without cooking to make the cutting process so much easier.

[BadYossa]

I add a little essence of orange (Sevilla, obvs☺) and star anise to our squash puree. It accompanies many dishes, but is mainly used with our beef Wellington -a good Autumnal flavour Glad to have stumbled over your channel Chef.

Look forward to going through your vids.

Scottish Chef

[starkyscountrykitchen]

NICE! Inspired me to make a video of my own recipe! YEEHAW!

[carpii]

Using a rack to remove the skin is a clever tip, especially for recipes where you are filling the skin back up and so need to avoid tearing the skin

[dclay]

I'll try this as an addition to a lamb I'm cooking. Thank you

[Monteiro]

Hello 👋 from Portugal, can I keep this warm on a bain-marie during service without drying too much? Thank u 😊

[BookTalk_KiaCarringtonRussell]

This looks so good! Thank you for the great content! Xx

[danmcmanus]

Not to be that guy, but what’s the song you used? Loved the tutorial! Simple and concise :)

[nelsonluis]

Hi. I love your recipe and would like to try it out. Do you have the recipe with the exact amount of ingredients that you can share. Or is it posted somewhere? Many thanks!

[philipvista]

Question. Can I use wholemilk instead of cream?

[gregsakata]

Did you use any oil when you baked the squash?

[alleypez]

I hope this works on the pizza I'm imagining in my head

[danielbarcos]

Hey Why didnt you peel the squash first?

[nataliedaley]

You “butter-nut” miss out on this recipe! Soo good 🤤

[MrDenimin]

You could butter me up with this squash!

[Al.Brady.]

Have you had a blender upgrade? You've changed!

[markotomasevic]

well, thats a hefty amount of butter you put in..