Roast Butternut Squash Puree
Nice squash recipe. I even like it, and I am not a fan of squash.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
meatless
thanksgiving
fall
bake
advance
vegetables
side dish
squash
american
thanksgiving
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/2 teaspoon black pepper
- 4 tablespoon honey
- 1 1/2 teaspoon kosher salt
- 3 2-pounds butternut squash
- 6 small shallot halved
- 6 sprigs fresh thyme
- 6 tablespoon butter unsalted
- Carbohydrate 61.6566138251898 g
- Cholesterol 30.503125 mg
- Fat 11.987228772769 g
- Fiber 9.07650000021048 g
- Protein 5.14624681922468 g
- Saturated Fat 7.38878282887073 g
- Serving Size 1 1 Serving (490g)
- Sodium 393.039202732278 mg
- Sugar 52.5801138249794 g
- Trans Fat 0.948408006830695 g
- Calories 340 calories
Heat oven to 400?. 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. Unvocer and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallot 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. Can be made and refrigerated for up to 2 days ahead.
