12 lb. butternut squash peeled, seeded, and cut into large cubes (you can substitute with another hard winter squash such as kabocha, acorn, or delicate)
6 tablespoons Butter
Salt and pepper to taste
1 teaspoonOlive oil
2 tablespoonsMinced shallots
1Fresh rosemary sprig
3/4 cupDry white wine
1 1/2 cupsPomegranate juice
3 tablespoons Butter
A colorful fall favorite that’s perfect for entertaining.
Thought “puree” was a word reserved for menus at fancy restaurants? Think again. Try this recipe when you have dinner guests over this fall or winter, and prepare for a shower of compliments. The best part? It’s secretly so easy.
Step 1: Make the Puree Place the squash in a large pot and cover with cold water. Bring the water to a boil and simmer for about 20 minutes or until the squash is soft enough to puncture with a fork. Drain the squash and set aside in a bowl.
Now comes the game-changing part of this puree, the brown butter. Melt 6 tablespoons of butter in a medium saucepan. Keep a close eye on it—we’re going for brown butter not burned butter. Continuously whisk the butter as it sizzles, foams, and starts giving off a nutty aroma. Just as it turns brown, take it off the heat.
Pour the brown butter over the squash and season with a pinch of salt and pepper. Use an immersion blender to puree until it’s smooth. Give it a taste, and add more salt and pepper if needed. Set aside.
Step 2: Make the pomegranate sauce Heat 1 teaspoon of olive oil in a medium saucepan over medium heat. Add the shallots and rosemary and sauté until they’re tender, about 3 minutes. Add the white wine and simmer for about 5 minutes over medium-high heat until very little liquid remains. Add the pomegranate juice and keep it over the heat for about 15 more minutes until there’s only about 3/4 cup liquid left (you can eyeball it.) Strain out the shallots and rosemary, season with salt and pepper and return to the sauce to the pot.Set the pomegranate sauce aside to cool while you cook the fish. When you’re about ready to serve, whisk in 3 tablespoons of butter over low heat. This makes it extra smooth and flavorful (as if we have to sell you on the joys of butter…)
Step 3: Cook the Barramundi Heat 3 tablespoons of olive oil in a large skillet (cast iron is best, but any skillet will work) over medium-high heat. Use paper towels to pat the barramundi fillets very dry, removing as much moisture as you can. Season both sides with salt and pepper. When the oil is hot enough that it’s shimmering and almost smoking (almost!), gently place two fillets in the pan, (skin side down if using skin-on fillets). Let the fillets cook in the hot oil without moving for about 3 minutes.
Test the fish and if it’s not sticking to the pan, it’s ready to flip. If it’s sticking when you try to get a spatula under it, lower the heat and give it another minute. When they’re ready, gently flip the fillets and cook on the other side for another 2-3 minutes. Transfer your finished filets to a plate and repeat with your remaining fillets—you know the drill now
Plate your dinner like a pro Place a generous dollop of squash puree on each plate. Place your perfectly cooked barramundi on the puree. Drizzle the pomegranate sauce around the the puree (or around the edge of your plate). If you’re feeling really fancy, garnish with pomegranate seeds and rosemary sprigs. Serve immediately (and go ahead and pat yourself on the back). Enjoy!