Butternut Squash and Sweet Potato Purée Creamy squash and sweet potato purée is the perfect accompaniment to roasted pork or chicken. You can mash the vegetables right in the pot they were boiled in using the ZWILLING XTEND Hand Blender, making clean up easier. The specially designed potato ricer attachment makes quick work of mashing, so glutens aren’t overworked, and mash stays creamy and light.
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SERVES 6

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PREP TIME: 45 MIN.

 

INGREDIENTS

  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • Kosher salt to taste
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • ½-1 teaspoon ground cardamom

DIRECTIONS

  1. Place the squash and sweet potato cubes in a large pot and cover with water. Add a generous amount of salt to the water and bring to a boil over medium-high heat. Lower the heat and simmer for 25-30 minutes, until soft. Drain the water in a colander and return the vegetables to the empty pot.
  2. Just before the end of the squash and potato cooking time, heat the milk and butter in a small saucepan. Season to taste with salt and cardamom.
  3. Pour the milk and butter mixture over the cooked vegetables. Using the ZWILLING XTEND Hand Blender with the ricer attachment, blend until smooth. Season to taste with more salt and cardamom.

Tip

For a vegan version, use vegetable fats such as oil or a butter alternative and a plant-based milk.

Info

The ZWILLING XTEND Hand Blender can be perfectly combined with the accessory set. The specially designed potato ricer attachment allows you to make fine purees without the risk of them becoming too sticky.