Tuesday, November 8, 2011

Turnip and Butternut Squash Puree

Turnips (more accurately rutabagas) are an important feature of Thanksgiving in my family of origin. They were actually always there - but no one ate them- until one year my mother decided to skip them. Suddenly 5 teenagers and young adults who had never much cared about the turnips were outraged...as having them was a TRADITION. So, back on the menu they went, and there they've stayed. Not everyone cares for their slightly bitter flavor, however.

I recently found myself with a very large basket of butternut squash from Tom's garden, and a single turnip (rutabaga) from Katie's crop share. Together, they created something beautiful - the sweetness of the squash blends nicely with the flavor of the turnip, eliminating all traces of bitterness.

To serve 4, generously:

  • 1 medium butternut squash (about 1.5 pounds), peeled and cut into 1-inch chunks
  • 1 small yellow turnip (about 1 pound), peeled and cut into 1-inch chunks
  • 1/2 cup chicken stock
  • 2 tablespoons butter
  • Nutmeg, salt, and pepper to taste

  1. Preheat oven to 400°F.
  2. Place squash in roasting pan in a single layer.
  3. Pour broth over squash.
  4. Cover with foil and bake for 45 minutes, until tender.
  5. While the squash is cooking, place the turnips in a medium saucepan. Cover with water, bring to a boil, reduce heat to a simmer, and cook until tender, about 40 minutes.
  6. Drain the vegetables, and place them in a food processor with the butter.
  7. Puree until smooth.
  8. Add nutmeg, salt, and pepper to taste.
We served this with Bulgur stuffed peppers last night, but it just as easily pair with a Thanksgiving turkey, or a Christmas prime rib.