Roast Butternut Squash Puree

butternut-puree
Photo by Marcus Nilsson
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  • Serves 6-8
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    Nutritional Information

    Per Serving

    • Calories 274 calories
    • Calories 30 calories from fat
    • Fat 9 g
    • Sat Fat 5 g
    • Cholesterol 26 mg
    • Sodium 369 mg
    • Protein 4 g
    • Carbohydrate 52 g
    • Sugar 16 g
    • Fiber 7 g

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.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.Puree the squash mixture until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Serve warm.  

Ingredients

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