Mash the roasted butternut squash roughly using a potato masher and add it to the rice. Fold in the remaining butter and two-thirds of the grated Parmesan. Season well with salt and pepper.
These recipes enhance the squash’s most wonderful qualities, whether you roast the squash, blitz it into soup or use it as a pastry topping. Video by The New York Times Julia Gartland for The ...
Use a slotted spoon to remove squash from pot and transfer to a food processor or blender. Add 1 cup cooking liquid and purée until completely smooth. Add cold butter and continue to purée until ...
For the sauce, in a large saute? pan, put butter and sage over medium high heat. When starting to melt, swirl around the butter and let the sage cook until crispy and the butter turns slightly brown.