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I have to say we have not ordered this at Perry’s, but we are a fan of their food. We loved how this side dish came out. It’s got great flavor with a touch of sweetness, plus its easy to make ahead of time and bake it when you’re ready.

Butternut Squash Puree from Perry’s Steakhouse & Grille

(Adapted from The Weekend Gourmet)


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4 cups chicken stock

1.25 pounds peeled and cubed butternut squash

1 chopped garlic clove

1/2 thinly sliced yellow onion

2 tablespoons sugar

salt & pepper to taste

1/2 stick butter, softened

2 slices crumbled cooked bacon

¼ cup maple syrup



1 cup breadcrumbs

¼ cup grated parmesan

2 tablespoons olive oil


Add chicken stock to a large Dutch oven over med-high heat. Add butternut squash, garlic clove, and yellow onion.

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Bring to a boil, then lower heat to med-low. Add sugar and salt& pepper to taste.

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Cover and cook until the squash is tender – about 20 minutes. When the squash is cooked, drain it using a mesh strainer and transfer to a large mixing bowl. Save the cooking liquid in case you need it to thin the puree.

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Puree the squash-onion mixture using an immersion blender.

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Add butter cut into pieces and incorporate using the immersion blender.

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Then, add bacon and maple syrup.

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Puree just until the maple syrup is incorporated. No worries — the bacon will stay in bite-sized pieces! If the mixture seems thick, add a bit of the reserved cooking liquid to make it a smooth consistency. I added about ¼ cup of the cooking liquid, but your mileage may vary. Transfer the butternut puree to a   buttered oven-proof casserole dish.

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Combine breadcrumbs, parmesan, and olive oil in a small bowl. Stir to evenly coat the bread crumbs with the oil.

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Sprinkle on top of the butternut puree.

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Place the casserole in the oven and turn on the broiler. Broil until the breadcrumb topping is golden-brown. Keep a close eye on the dish as it broils…it only takes a second for it to go from browned to burnt!

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