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Gallery Butternut Squash Puree Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 medium butternut squash, peeled, seeds reserved, cut into 1-inch cubes 2 tablespoons unsalted butter, melted 1 tablespoon olive oil Coarse salt and freshly ground pepper 1 to 2 tablespoons honey Pinch of freshly grated nutmeg
Gallery Butternut Squash Puree
Recipe Summary Servings: 6
Gallery
Butternut Squash Puree
Butternut Squash Puree
Butternut Squash Puree
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 medium butternut squash, peeled, seeds reserved, cut into 1-inch cubes 2 tablespoons unsalted butter, melted 1 tablespoon olive oil Coarse salt and freshly ground pepper 1 to 2 tablespoons honey Pinch of freshly grated nutmeg
Directions
Preheat oven to 350 degrees. Place squash in a large shallow baking dish. Drizzle with butter, and toss to coat. Cover with parchment-lined foil. Transfer to oven, and cook until tender, 25 to 30 minutes.
Meanwhile, clean seeds and transfer to a small baking sheet; bake until dried out. When dried, cook in 1 tablespoon olive oil in a medium skillet until golden. Season with salt and pepper. Transfer to a parchment paper-lined baking sheet, and let stand until cool.
Using an immersion blender or working in batches in a blender, puree squash until smooth. Stir in honey, salt, and nutmeg. Transfer to a serving bowl, and garnish with roasted seeds.
Reviews
Add Rating & Review
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All Reviews for Butternut Squash Puree
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All Reviews for Butternut Squash Puree
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
