Squash Purée With Honey and Lemon Grass

Adapted from “Modernist Cuisine: The Art and Science of Cooking,” by Nathan Myhrvold, Chris Young and Maxime Bilet

Ingredients

• 4 tablespoons unsalted butter
• 1 ½ pounds delicata squash, peeled, seeded and cut into 1/2-inch cubes (4 cups)
• ½ lemon grass stalk
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• Buckwheat honey or other honey

10 servings

Preparation

1. Melt butter in a pressure cooker. Stir in squash, lemon grass, salt and baking soda. Cover tightly with pressure cooker lid and cook at a gauge pressure of 1 bar (15 p.s.i.) for 20 minutes. Begin the timing after the pressure has been reached.
2. Depressurize the cooker according to the manufacturer’s instructions.
3. Remove lemon grass. Blend the squash to a smooth purée. Season with honey to taste. Serve, or refrigerate and then reheat gently before serving.

• To double the recipe, cook the squash in two batches.

35 minutes