Butternut Squash Puree

Just two days to go!  I'm sure most of you already have your menus planned out and your grocery shopping done, but you can never have too many side dishes (who doesn't love leftovers?!?!)  Maybe you're looking for something else to add to your Thanksgiving table on Thursday.  Maybe you want to try something new, maybe you want to add something different to change it up or maybe you just need another side dish. 

I have the answer!  Butternut squash puree!  I've been on a huge butternut squash kick lately.  There's been butternut squash soup, caramelized butternut squash pasta and risotto, roasted butternut squash, butternut squash puree and butternut squash bread.  You'd think I'd be tired of it at the rate I'm going, but I'm not quite there yet.

I'm lucky no one came into the kitchen while I was making this puree.  If they had it would have been quite a sight.  I dipped my spoon into the blender to taste the finished product and was instantly in squash heaven.....so de-licious!  I managed to show some restraint and refrained from repeatedly dipping my spoon into the blender for taste after taste.  I was pretty proud of myself.....until I tried to lick the blender clean.  Yep, I did and I'm not ashamed to admit it.  Trust me, once you taste this puree you'll know exactly why I did it.   

Print Recipe

Butternut Squash Puree

Makes approx. 1 cup of puree

1 2 pound butternut squash, halved lengthwise

6 tablespoons butter, diced

2 tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

sea salt & freshly ground pepper, to taste

2 tablespoons butter, optional

Preheat oven to 350 degrees F.  Line a baking sheet with foil.

Cut butternut squash in half lengthwise.  Scoop out the seeds and place squash flesh-side up on the baking sheet.  Dot each half with cubed butter and sprinkle with brown sugar.  Cook in the oven for 45-50 minutes (longer if your squash is larger), until the squash is tender.

Remove squash from the oven and let it cool.  Be sure to save the melted butter and sugar that's resting in the well of the squash.

Scoop out the flesh and add it a food processor or blender.  Add the cinnamon, nutmeg, salt, pepper and additional butter.  *Depending on the size of your squash, adjust the amount of seasoning accordingly.  Blend until smooth and creamy.

Enjoy!