Serves 6

Ingredients

• 5 lbs. Pumpkin or butternut squash
• 1 gallon Water
• 1½ cup of butter
• ½ cup heavy cream
• Salt and pepper

Procedure

1. Peel the pumpkin or squash and remove the seeds. Cut into medium size cubes.
2. In a Staub cocotte, cover the squash with water, add salt and cook on medium heat until completely soft. Drain ¾ of the water from the cocotte, and puree the squash with a whisk. Cook on medium heat and add the butter in small pieces until there is a creamy consistency.
3. Add heavy cream, season with salt and pepper.

Recipe created exclusively for Staub by Dominique Tougne of Bistro 110. Reprinted with permission from Staub.