2021 TOP CHEFS: CHEF CHRIS CARGE | SERG PARTNER & CULINARY OPERATIONS DIRECTOR
CHEF CHRIS CARGE
SERG PARTNER & CULINARY OPERATIONS DIRECTOR
Butternut squash (peeled, seeded, rough chopped)
1 teaspoon butter
1 Cup of cream
Add water in a sauce pot with a pinch of kosher salt.
Place on high heat and bring to boil.
Peel, seed and roughly chop squash and then add to boiling water; cook until fork tender.
Drain and transfer to blender.
Add a pinch of kosher salt, cup of cream and a tablespoon of butter. Puree until smooth.
If you need more liquid, add a little more cream until smooth.
Add sauteed vegetable. Blend partially on butternut squash puree and top with chicken or protein of your choice and enjoy.