We have a surplus of butternut squash, so there was an all out assault on using it up.  We worked on it in Menu Development this week.  Pierson came up with this amazing puree by roasting the squash after quartering it.  The initial idea was to quarter them lengthwise and actually use it as a platform for a presentation.  It didn’t look as good as we had hoped, so plan B was to puree it.  The flavor of the puree was intense,  just like biting into a flavorful chunk of the squash.  We added a little brushing of honey, and a few spices like cinnamon, cloves and cardamom.  Purees often times lose their original taste because most times there is too much water or too much dairy and butter, but this one maintained the integrity of the butternut squash taste.