This is a side dish within our meal that Chef Jerrmy Gawthrop at Greenhouse Grille created for Season 1, Episode 4. He spends a good bit of time talking about how to prepare this neglected root vegetable. It is sweet, nutritional, affordable and easily grown locally. It is hard to not make something delicious out of it. Especially when you add locally made Fromage Blanc from White River Creamery in Elkins, Arkansas. This cheese blends wonderfully, so check them out. You can buy straight from their facebook page or at Whole Foods Market, Fayetteville, Arkansas.
Butternut Squash Puree with Fromage Blanc
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- 6 cups peeled and cubed butternut squash
- 3 TBSP butter
- 2 teaspoon salt
- 3/4 cup of Fromage Blanc
- Cut sweet potatoes in 1” cubes. Watch episode for tips on how to do this safely. Boil or roast until soft.
- Blend until smooth with butter and salt.
- The last thing you want to do is stir in 3/4 cup of Fromage Blanc. Try our local White River Creamery in Elkins, Arkansas.
The Host and Executive Producer, Steven Brooks, knows foods. With over 10 years experience as an Executive Chef for various local restaurants and Country Clubs in Northwest Arkansas, he has ...Read more about this chef..