Butternut Squash

Denser, fleshier, and less watery than pumpkin, butternut squash has an almost buttery texture. Its tightly packed pectic matrix makes it the ideal candidate for crunchy flash-sautéed brunoise, or for being roasted whole, halved and scored with a knife, to absorb spiced fats. Once blended in a high-velocity blender with a knob of melted butter, it emulsifies into a puree of incredible silky smoothness.