Butternut squash is a delicious autumn vegetable that can be used in all kinds of dishes. Roasted and puréed, it can be served by itself as a side dish. But it can also be incorporated into soups, pasta and risotto dishes, and even pies and other desserts. This roasted butternut squash purée recipe is where it all starts.
- 1 large butternut squash
- ½ stick (or more) butter
- ¼ cup brown sugar
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- Kosher salt and ground white pepper to taste
- Preheat oven to 350 F.
- Slice the butternut squash in half lengthwise, then scoop out and discard the seeds. Place the halves flesh-side-up on a foil-lined baking sheet. You can trim the backs of the squash a little bit so that the halves lie flat.
- Dot both halves with bits of butter, and then sprinkle with the brown sugar.
- Roast for 45 minutes or until the butternut squash can easily be pierced with a knife.
- Remove squash from oven, allow to cool for a few minutes, and then scoop the roasted flesh out of its shell and into a large glass bowl.
- Add the cinnamon and nutmeg and mash lightly with a potato masher until the desired consistency is reached. Add more butter if you like.
- Adjust seasoning with Kosher salt and white pepper. Makes about 4 cups of purée, depending on the size of the squash.
|Nutritional Guidelines (per serving)|
|Total Fat||46 g|
|Saturated Fat||29 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||1 g|