Roast Butternut Squash Puree

Roast Butternut Squash Puree
Marcus Nilsson
 
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Serves 6-8
preparation
20
minutes
cooking
90
minutes

Ingredients

3
butternut squash (2 pounds each)
1 1/2
teaspoons
kosher salt
1/2
teaspoon
black pepper
6
small shallots, halved
4
tablespoons
honey
6
sprigs fresh thyme
6
tablespoons
unsalted butter

Directions

  1. Heat oven to 400° F. Trim the ends from the squash, then halve lengthwise, discarding the seeds. Transfer the squash, cut-side up, to a rimmed baking sheet lined with parchment or foil. Season with the salt and pepper and top with the shallots, honey, thyme, and butter.
  2. Cover the squash with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a food processor.
  3. Puree the squash mixture until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Serve warm. 

 

Kate Merker
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 30 %
  • Fat 9 g
  • Sat Fat 5 g
  • Cholesterol 26 mg
  • Sodium 369 mg
  • Carbohydrate 52 g
  • Fiber 7 g
  • Sugar 16 g
  • Protein 4 g
What does this mean? See Nutrition 101.

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