The Fifty-Seventh Presidential Inauguration on January 21, 2013 presented by the Joint Congressional Committee on Inaugural Ceremonies.

Butternut Squash Purée

Served at the Inaugural Luncheon, 2013

Ingredients

  • 1/2 piece butternut squash, approximately 2 pounds, roasted
  • 1 tablespoon butter
  • 1 pinch kosher salt
  • 1 pinch white pepper
  • 1/2 tablespoon maple syrup, medium amber

Preparation

  1. Pre heat oven to 400º F, place squash with cut half facing down on a sheet pan in oven and cook until tender, approximately 25 minutes. 

  2. Remove from oven and allow to cool for 5 minutes.  Scoop flesh into a blender using a spoon.

  3. Place the butter, maple syrup, salt and pepper into blender.  Puree on high speed until smooth, adjusting the seasoning as needed.  Place puree in a small sauce pot and cover.

Additional Information

  • Course:
  • Servings: 4 servings