With a little bit of fat, this lighter winter squash puree has rich texture, subtle spices and faintly sweet flavor. Use in the recipes that call for pumpkin or squash purees or serve warm as a condiment.
RecipeSavants.comWith a little bit of fat, this lighter winter squash puree has rich texture, subtle spices and faintly sweet flavor. Use in the recipes that call for pumpkin or squash purees or serve warm as a condiment. Smart Recipes, American Recipes, Vegetables Recipes, RecipesVegetablesAmericanWinter Squash PureePT1H15MServes 6
Ingredients:
1.5 Teaspoons Kosher Salt0.5 Teaspoon Ground Black Pepper6 Small Shallots4 Tablespoons Honey6 Tablespoons Unsalted Butter3 2-Pound Butternut Squash6 Sprigs Fresh ThymePreheat oven to 400 degrees. Line a rimmed baking sheet with a piece of foil.Arrange squash halves onto prepared baking sheet, cut-side up. Sprinkle with salt and pepper evenly. Place shallots, thyme, honey and butter over each half evenly. With a piece of foil, cover squash and roast for about 45-60 minutes. Remove from oven and keep aside, uncovered until cool enough to handle. Scoop out shallots and softened squash flesh from peels. In a food processor, add squash flesh and shallots in batches and pulse till smooth. Transfer squash puree into a serving bowl and serve warm.