Puree of Yellow Squash and White Beans
Dawn
Julia Child’s Puree of Pumpkin and White Beans (Adapted)
ingredients
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup diced carrot
- 6 tablespoons butter
- 2 lbs frozen or fresh yellow squash
- 2 mashed garlic cloves
- 1 bay leaf
- 1/8 teaspoon thyme
- 1/2 teaspoon salt
- 2 1/2 cups drained cannellini beans
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup grated swiss cheese
- dash of nutmeg
- salt
- white pepper
directions
- 1
Preheat the oven to 425.
- 2
Cook the first three ingredients in 3 Tbsp butter until tender.
- 3
Add the squash, garlic, herbs, and 1/4 cup water.
- 4
Boil slowly until the liquid has evaporated.
- 5
Remove the bay leaf.
- 6
Pulse the squash and beans with the the onions, celery, and carrots in a food processor until you have a puree.
- 7
Beat in the eggs, cream and all but 2 Tbsp of the cheese.
- 8
Add nutmeg.
- 9
Salt and pepper to taste.
- 10
Use 1 Tbsp butter to butter a oven proof casserole.
- 11
Spoon in the puree.
- 12
Dot the top with the remaining cheese and butter.
- 13
Bake for 30 minutes in the upper third of the oven.
- 14
The puree should be bubbling and the top brown.
notes
This makes a nice Thanksgiving side dish.
Source: Dawn
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