Nutty Garlic Potimarron Squash Puree

Nutty Garlic Potimarron Squash Puree

Comments: An excellent comforting dish.
Servings: 4
Ingredients Preparation

2 peeled potatoes, diced
4 cloves garlic, peeled
2 sprigs fresh thyme
2 pounds [900 g] potimarron squash meat dices
1/4 cup [60 mL] cream
1 tablespoon [15 g] butter
1/2 teaspoon [2.5 mL] nutmeg
1 pinch cinnamon
2 tablespoons [30 mL] freshly chopped parsley
3 tablespoons [45 mL] finely chopped pecans
8 pecan halves



Into a casserole filled with salted water, cook together potato dices, peeled garlic cloves and thyme sprigs over medium heat for 10 minutes.
Add squash dices; cook for 10 minutes more.
Drain then transfer vegetables into the bowl of a food processor.
Pour in cream; add butter.
Process on-off until smooth.
Add nutmeg, cinnamon and freshly chopped parsley; mix.
Transfer into a serving bowl and mix in finely chopped pecans.
Garnish with pecan halves; serve immediately.


Potimarron is a very popular winter squash in France, its name is a contraction from potiron plus marron, which means a chestnut flavored squash - you can substitute pumpkin or butternut squash.