ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Butternut Squash Puree

Photo: Marcus Nilsson
Yield Makes 6 to 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.)