Recipe: Pumpkin Purée for Thanksgiving Table
Silky, warmly spiced pumpkin purée is a Thanksgiving-table essential that brings comfort, color and seasonal flavor to every plate. Smooth and naturally sweet, it makes a beautiful alternative to standard mashed potatoes and pairs especially well with roasted turkey, rich gravies, savory stuffing, and holiday sides.
Ingredients
- 1 kg butternut squash
- 80–100 g cold butter, cubed
- 50–70 ml heavy cream
- 1 tbsp olive oil
- Pinch of nutmeg
- Salt and white pepper, to taste
- Caviar, for serving
Method
- Preheat oven to 350°F / 180°C. Peel and seed the squash and cut into large cubes.
- Place on a baking sheet, drizzle with olive oil, season lightly with salt, and cover tightly with foil. Bake for 40–50 minutes, until completely tender.
- Transfer the hot squash to a blender. Add nutmeg and white pepper and blend until smooth, gradually adding the hot cream. Keep the purée thick.
- With the blender running, add the cold butter, a few cubes at a time, until fully emulsified and glossy.
- Pass through a fine-mesh sieve for an extra-silky texture. Adjust seasoning.
- Serve with a spoonful of caviar on top.
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