Roast Butternut Squash Puree
Serves 6-8|
Hands-On Time:
20m
|
Total Time:
1hr
30m
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
- 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.
Nutritional Information
- Per Serving
- Calories 274Calories From Fat 30%
- Fat 9g
- Sat Fat 5g
- Cholesterol 26mg
- Sodium 369mg
- Carbohydrate 52g
- Fiber 7g
- Sugar 16g
- Protein 4g
What does this mean? See Nutrition 101.
Quick Tip
The puree can be made and left at room temperature up to 2 hours in advance or refrigerated up to 2 days in advance. Reheat
in a large saucepan, covered, for 10 minutes.
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