Goin Coastal Recipe: Anbdouille-Crusted Swordfish With Butternut Squash Puree Butternut Squash Puree Ingredients-1 head butternut squash, peeled and insides removed-Milk (enough to cover squash)-1/2 stick butter-Salt and pepper to taste Butternut Squash Puree Procedure-Cut the butternut squash into large pieces and place in a medium sauce pan.-Cover the squash with milk and bring to a boil. -Once boiling, reduce the heat and simmer until squash is tender.-Strain the squash, reserving some of the milk to add to the puree. -Puree the squash and butter in a food processor. Add some reserved milk (if necessary) to get your desired consistency. -Add salt and pepper to taste. Andouille-Crusted Swordfish Ingredients-4 8-ounce swordfish fillets-1 pound ground andouille sausage-3 eggs-1/2 cup mayonnaise-1/2 cup Dijon mustard-Salt and pepper to taste Andouille-Crusted Swordfish Procedure-Mix mayonnaise and Dijon mustard to create a Dijonnaise and set aside. -Mix ground or finely minced andouille sausage and eggs. If you purchased andouille links, put them in a food processor until minced. Set aside. -Preheat the oven to 400 degrees. -Place the swordfish on a sheet pan with oil, and salt and pepper the fillets to taste. -Lightly spread Dijonnaise on the swordfish. -Cover the swordfish with the desired amount of andouille sausage mixture.-Bake for 15-20 minutes depending on the thickness of the swordfish. The andouille crust should be nice and crispy.-Remove the swordfish from the oven and serve with your favorite side dish.