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:
covered percent of daily need
