Purê cremoso de abóbora-manteiga com folhas crocantes de sálvia

Ingredientes

• 1 large or 2 medium butternut squash, (peeled and cut into 1-inch cubes, about 5-7 cups)
• 2 Tbsp olive oil
• 1 Tbsp Kosher salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 tsp ground cinnamon
• 1/4 tsp freshly ground black pepper
• 1/2 cup heavy cream
• 2 Tbsp bourbon, (optional)
• 4 Tbsp unsalted butter
• 1/4 cup Parmesan cheese, (grated or thinly sliced with a vegetable peeler, plus more for garnish)
• 4 Tbsp vegetable oil
• 1/4 cup fresh sage leaves

Modo de preparo

1. 1

   Roast the butternut squash. Preheat oven to 425°F / 220°C. Place butternut squash cubes on a parchment lined baking sheet, then drizzle with 2 Tbsp olive oil, 1 tsp Kosher salt, 1 tsp garlic powder, 1 Tbsp onion powder, 2 tsp ground cinnamon, and ¼ tsp black pepper, then toss to combine. Roast for 30-35 minutes, or until the squash is completely tender and browned on the outside, tossing once halfway through.

2. 2

   Purée the squash. Let squash cool 5 minutes, then place in the bowl of a food processor fitted with blade attachment. Pulse to break down squash, then add ½ cup heavy cream and 2 Tbsp bourbon (if using). Purée until smooth, working in batches as needed.

3. 3

   Add butter and cheese. Transfer squash to a large bowl, then stir in 4 Tbsp butter and ¼ cup grated Parmesan cheese. Taste and adjust seasoning if needed.

4. 4

   Fry sage leaves. In a small pan, heat vegetable oil until hot. Carefully add sage leaves (oil will splatter!) and fry about 15 seconds, just until crispy. Immediately remove and drain on a paper towel.

5. 5

   Garnish, then serve! Serve butternut squash mash with crispy sage leaves and an additional sprinkling or parmesan.