Honeyed Butternut Squash Puree

The recipe Honeyed Butternut Squash Puree can be made in roughly 45 minutes. This side dish has 220 calories, 3g of protein, and 9g of fat per serving. This recipe serves 4 and costs 83 cents per serving. This recipe is liked by 10 foodies and cooks. A mixture of kosher salt, fresh thyme, shallots, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Framed Cooks. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon, Butternut Squash Puree, and Butternut Squash Purée are very similar to this recipe.

Servings: 4

 

Ingredients:

½ teaspoon black pepper

2 tablespoons butter

1 butternut squash (about 2 pounds)

2 sprigs fresh thyme

2tablespoons heavy cream

2 tablespoons honey

1½ teaspoons kosher salt

2 small shallots, halved

Equipment:

oven

food processor

baking sheet

aluminum foil

bowl

Cooking instruction summary:

Heat oven to 400 F. 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. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots into a food processor.Puree the squash mixture until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Stir in cream and serve warm

 

Step by step:


1. Heat oven to 400 F. Trim the ends from the squash, then halve lengthwise, discarding the seeds.

2. 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. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots into a food processor.Puree the squash mixture until smooth.

3. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Stir in cream and serve warm


Nutrition Information:

Quickview
220k Calories
2g Protein
8g Total Fat
37g Carbs
10% Health Score
Limit These
Calories
220k
11%

Fat
8g
13%

  Saturated Fat
5g
34%

Carbohydrates
37g
13%

  Sugar
14g
16%

Cholesterol
25mg
8%

Sodium
935mg
41%

Get Enough Of These
Protein
2g
6%

Vitamin A
24419IU
488%

Vitamin C
49mg
60%

Manganese
0.55mg
27%

Potassium
859mg
25%

Vitamin E
3mg
23%

Magnesium
81mg
20%

Fiber
5g
20%

Vitamin B6
0.4mg
20%

Folate
66µg
17%

Vitamin B1
0.24mg
16%

Vitamin B3
2mg
14%

Calcium
124mg
12%

Iron
1mg
11%

Vitamin B5
0.98mg
10%

Copper
0.19mg
9%

Phosphorus
90mg
9%

Vitamin B2
0.07mg
4%

Vitamin K
3µg
4%

Zinc
0.45mg
3%

Selenium
1µg
2%

Vitamin D
0.16µg
1%

covered percent of daily need
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