Roast Butternut Squash Puree

Real Simple
Roast Butternut Squash PureeRecipe
Photo: Marcus Nilsson
Makes 6 to 8 servings


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3 butternut squash (2 pounds each)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons honey
6 sprigs fresh thyme
6 tablespoons unsalted butter


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 from the peels into a food processor. Puree the squash mixture until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Serve warm. (You can cover and refrigerate the puree for up to 48 hours. To rewarm, heat in a covered saucepan over low heat for 10 minutes.)

Created date

October 2006

Nutritional Information

Calories 274
Caloriesfromfat 30 %
Fat 9 g
Satfat 5 g
Cholesterol 26 mg
Sodium 369 mg
Carbohydrate 52 g
Fiber 7 g
Sugars 16 g
Protein 4 g