Butternut squash gravy is made with carmelized butternut squash, like the ones found growing wild in Harriman State Park, NY
A hike into the Lake Welsh area of Harriman State Park last week yielded — of all things — a wild-growing butternut squash. And it reminded me of a favorite recipe my Mom used to make when she wanted to use the abundance of butternut squashes that we gathered from the family farm in Wolcott, New York. She used pumpkin/squash as a thickener, taking advantage of all that starch (and all that flavor). She’d just puree the cooked pumpkin or squash.
Did you know:
1. You can use pureed pumpkin or squash as a gravy (or soup) thickener, because of the high starch content. If the pumpkin flavor “goes with” the gravy (or soup) you’re making, why not use pureed pumpkin, instead of starch or flour?
2. You can use this recipe to try a pumpkin gravy.
Use butternut squash gravy on mashed potatoes, roast chicken, pork or duck, or anything you love to drown in gravy — but it’s healthier! The chili powder gives it a kick. Add sage or thyme, if you like.
I’ve found this recipe is made more appealing to those of the carnivorous persuasion by adding, if you like, your chicken giblets or livers, chopped, or some crumbled bacon (the saltiness goes so well with the subtle sweet). Or, simply add some of the ingredients below to your meat-based gravy as a thickener.
Butternut Squash Gravy (Harriman State Park-style)
2 TBS melted butter
One large butternut squash
One cup vegetable or chicken broth
Maple syrup
Bay leaf
Cinnamon stick
1 tsp chili powder
1 tsp nutmeg
2 TBSP white wine or cider
2 TBS corn starch
salt and pepper
Begin by caramelizing the squash: chop it into large sections, brush it with a little maple syrup and the melted butter, and cook it in a moderate oven on a cookie sheet until it browns and softens — about an hour.
Then remove the skins, and throw the remaining pumpkin (with carmelized bits) in a pan with a cup of a broth of your choice (vegetable or chicken), a cinnamon stick, a bay leaf, the chili powder and nutmeg. Bring to a boil on your stovetop, then let it simmer for 15 minutes.
Meanwhile, mix cornstarch and wine or cider, and then add to the squash. Cook til thickened. Remove cinnamon stick and bay leaf, add salt and pepper and puree it in a blender.
