Butternut Squash Puree
This creamy butternut squash puree is smooth and luscious, infused with butter, Parmesan cheese, and the earthy aroma of fresh sage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 (double for a crowd) 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, 3 pounds (double for a crowd)
- 1 tablespoon olive oil
- Kosher salt and fresh ground pepper
- 2 tablespoons butter, cut into cubes (or vegan butter or coconut oil)
- 1/4 teaspoon dried sage
- 1/4 cup shredded Parmesan cheese (omit for vegan and salt to taste)
Instructions
- Preheat: Preheat the oven to 400 degrees Fahrenheit.
- Roast: Using a large chef’s knife, carefully slice the squash in half. Use a spoon to scoop out the seeds. Brush the cut sides with the olive oil and sprinkle with kosher salt and pepper. Line a baking sheet with parchment paper, then place the halves cut side down. Bake the squash until tender when a fork is inserted into the thickest portion, about 45 minutes for a 3-pound squash and up to 15 minutes more for a larger squash.
- Puree: Carefully scrape the squash flesh from the skin using a fork. Try to scape off any stringy very bright orange from the top before using. Place the warm squash in a food processor with the butter, dried sage, and Parmesan cheese. Puree until smooth, about 30 seconds to 1 minute. Taste and add additional salt if necessary (depending on the amount you added when roasting). Serve warm; leftovers last refrigerated for up to 3 days.
Find it online: https://www.acouplecooks.com/butternut-squash-puree/
