Butternut Squash Purée with Sherry Recipe

Gemma Kamin-Korn, the chef of Bar Beau in Williamsburg, New York shared a trend that she is seeing in the culinary world. She also shared her delicious and comforting Butternut Squash Purée with sherry recipe!

“In response to all that has happened this year, I believe next year will bring two polarizing approaches to dining. One that embraces the need for simpler, comforting, and soul-nourishing cuisine and the other that functions as an escape and embraces frivolousness—allowing patrons to be both fancy and indulgent.”

She continues, “We utilize often meager and basic ingredients and through elaborate preparation and layers of ingredients, unique pairings, and attention to detail, manage to bring luxury to these otherwise simple items. The flavor profiles hit a familiar and comforting chord, but our unique twists and finesse elevate the dishes.”

A popular dish served at Bar Beau is the “Squash Crispy Rice”. It features several types of roasted chayote, delicata, acorn squashes, a mix of forbidden black, brown, and tamari arborio rices, and is finished with crispy garlic, sesame seeds, parsley and cilantro. The sauce on the plate is one of Gemma’s favorites, the “Butternut Squash Purée” with chili d’Arbol and finished with butter! Now, our sherry lover friends can make it at home and enjoy with a glass of Lustau Amontillado sherry!


1 large squash, peeled and cubed (seeds removed)
1 Spanish onion, sliced
¼ cup garlic, smashed
4 dried chili d’Arbol
1.5 quarts veg stock
½ lb butter
Salt to taste


  1. Sweat onion, garlic, and chilis with a large pinch of salt.
  2. Add squash and cook a bit more.
  3. Add stock and cover.
  4. Cook until the squash is tender.
  5. strain and reserve cooking liquid.
  6. Purée in batches with some of the cooking liquid, mounting with cold butter, until velvety and smooth.
  7. Season to taste. (More liquid can be added and the puree can be enjoyed as soup)!


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