Last month, Pete and Barb created a multi-course autumn menu. This month, they'll continue to add recipes until they have a complete, multi-course Colorado Thanksgiving menu. So far, Pete has made a Gorgonzola dip and taught us how to confit a turkey leg and roast a turkey breast. Today, he's prepared carrot and winter squash puree.
Carrot and winter squash puree
2 lbs winter squash, preferably acorn 1 lb carrots 2 1/2 cups water 1 tbsp sugar 12 tbsp sweet butter, softened Salt and pepper to taste 1/2 cup crème fraîche 1/2 tsp g-rated nutmeg dash of cayenne pepper
1. Wash the squash, cut it in half and remove the seeds. 2. Place the squash flesh-side down on a baking sheet and roast in a 375 degree oven for about an hour, or until tender when pierced with a fork. 3. Peel, trim, and cut the carrots into 1-inch lengths. 4. Place carrots in a saucepan with the water and sugar, and 2 tbsp of the butter. 5. Bring carrots a boil, and cook uncovered until all the water has evaporated and the carrots start to sizzle, about 30 minutes. The carrots should be very tender. If not, add a little more water and keep cooking until they are. 6. Scrape out the flesh of the squash, and combine with carrots. 7. Put the mixture in a food processor, fitted with a steel blade. Add remaining butter, crème fraîche, nutmeg and cayenne pepper and process until very smooth. 8. Serve immediately, or transfer the mixture back into the saucepan, cover, and leave in warm oven until ready to serve.