Purées & Soubise · Volume 1 · SUB-PUR-002
Butternut Squash Purée
verified
Specification
- Yield
- 1,400 g
- Yield basis
- CONFIRM AT FIRST PRODUCTIONMust be measured at first production
- Cost / g
- $0.0032
- Batch cost
- $4.46
Allergens · declared affirmatively, inherited by ingredient ID
Contains none of the nine U.S. major allergens. A negative finding is stated, not implied — it is what lets a manager answer a guest without reverse-engineering the recipe mid-service.
Cost provenance · 1 level deep · computed at build, never stored
- Butternut squash2 ea$4.40
- Canola oil30 ml$0.06
- Kosher saltto taste—
Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.
Method
- Roast halved squash until soft; purée several minutes; pass and season.
Carries no milk allergen. The ingredient is butternut squash; allergen matching is by ingredient ID, and "butter" appearing inside a word can never trigger a declaration here.