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  • Robert Carter
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  • Cook's Country and Christopher Kimball
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  • Camas Davis
  • John D. Folse
  • Ben Ford
  • Michael Garaghty
  • Joe Gilbert
  • Paul Kahan
  • Shellie Kark
  • Hubert Keller
  • Heather Mitchell
  • CHEFS Mix
  • Diane Morgan
  • Cooking Club of America
  • Jacques Pepin
  • Barton Seaver
  • Curtis Stone
  • Michael Symon
  • Laurent Tourondel
  • Ming Tsai
  • Marc Vetri
  • Ro (Rosanne) Zinniger

Ingredients

1	large butternut squash, baked (about 3 cups cooked)
1/4 cup	butter or margarine, melted
1/2 teaspoon	dried tarragon leaves
1/8 teaspoon	salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
1/8 teaspoon	black pepper Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95

Cooking Instructions

1. Scoop cooked squash out of shell and place in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 30 seconds. Add all remaining ingredients.

2. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes.

Recipe courtesy of KitchenAid

Equipment List

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