Use it for: Savory applications, like the base of a soup; stuffing for a handmade pasta; or just a simple mashed potato alternative with a big dollop of melty butter
- 2 medium (2 to 3 pounds each) butternut squash
- 4 tablespoons olive oil
- Kosher salt, to taste
1. Preheat the oven to 350º. Break down the squash by peeling the skin, scooping out the seeds and cutting the flesh into 1-inch cubes. On a foil-lined sheet pan, toss the squash cubes with the olive oil and season with salt. Cover the squash with foil and roast until it’s tender, 50 to 60 minutes.
2. Purée the squash through a food mill or in a high-speed blender. Push through a fine-mesh strainer and allow to completely cool. Use immediately or store in an airtight container in the refrigerator for up to 5 days.
Creamiest Mashed Cauliflower
- 2 (16-ounce) packages riced cauliflower, or 1 large head cauliflower (about 3 pounds)
- 3 tablespoons unsalted butter
- 2 cups water
- 1 teaspoon kosher salt
- Finely chop the cauliflower (for whole cauliflower only): Halve the cauliflower through the stem. Cut a “V” shape around the core to remove the core from each half. Finely chop the cauliflower. The smaller the pieces, the faster the cauliflower will cook and the creamier the finished dish will be.
- Sauté the cauliflower: Melt the butter in a 4-quart pot over medium-high heat. Add the cauliflower and sauté, stirring regularly, until the cauliflower has lightened in color, 3 to 5 minutes.
- Boil until tender: Add the water and salt and bring to a boil. Cover and cook until the cauliflower is tender, about 10 minutes.
- Reserve the cooking liquid, then drain: Reserve 1/4 cup of the cooking liquid. Drain the cauliflower.
- Mash or purée: Place the drained cauliflower and reserved cooking liquid back in the pot. Mash using an immersion blender to desired consistency. Serve hot.
- Make ahead: Mashed cauliflower can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat over low heat, adding additional butter if needed.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.