Butternut Squash Puree Recipe - Cooking Index
Butternut Squash Puree Recipe - Cooking Index
You can make this dish extra silky by pureeing in a food processor and then passing it through a strainer, or you can simply mash the baked squash with a fork for a puree that's less refined yet equally delicious.
Type: Vegetables| 4 | Butternut squash - halved and seeded | |
| 5 tablespoons | 75ml | Unsalted butter |
| 8 sections | Fresh rosemary | |
| 8 sections | Fresh thyme | |
| 1/2 teaspoon | 2.5ml | Freshly-grated nutmeg |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Honey |
Preheat the oven to 350 degrees.
Place the squash, cut-side up in 1 or 2 large shallow roasting pans. Divide 3 tablespoons of butter among the 8 squash halves. Place a sprig each of rosemary and thyme, a pinch of nutmeg and a generous amount of salt and pepper in each cavity, then cover the pans with aluminum foil and slowly roast until the squash are very soft, about 1 1/2 hours.
Remove the herbs; spoon the squash, along with any liquid, out of the shells and into a bowl. Puree in a food processor until very smooth. Remove to a saucepan, add the honey and remaining 2 tablespoons of butter. Adjust the seasonings and warm through over medium-low heat before serving.
This recipe yields 8 servings.
Per serving: 170 calories, 29g carbohydrate, 2g protein, 7g fat, 20mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 02-22-2004
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.