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Creamy Roasted Squash Puree Recipe

Creamy Roasted Squash Puree Recipe

Turn roasted squash into a sweet and smooth butternut squash puree by simply blending in a food processor.

Ingredients
  

  • 3 tbsp. olive oil, divided, plus more for foil 
  • 3 butternut squash (about 2 pounds each)
  • Kosher salt and pepper
  • 8 small shallots, quartered 
  • 12 sprigs fresh thyme, plus more for serving
  • 3 tbsp. pure maple syrup

Instructions
 

  • Warm stove to 400°F. Line rimmed heating sheet with foil; oil foil.
  • Slice butternut squash the long way down the middle and scoop out and dispose of seeds. Chipping away at arranged preparing sheet, cover squash with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Turn squash cut sides down and broil in lower half of broiler until tissue is starting to become brilliant earthy colored, 30 to 35 minutes.
  • In the interim, throw shallots and thyme with outstanding tablespoon oil and 1/4 teaspoon each salt and pepper. Turn squash, dissipate shallots and thyme on top, at that point shower with maple syrup. Cook until skin is brilliant earthy colored and fresh, 40 to 50 minutes more.
  • Let sit until sufficiently cool to deal with. Working in groups, scoop a portion of the mellowed squash and shallots from the strips into a food processor and puree until smooth.

Notes

Nutritional Information (per serving): About 215 calories, 6 g fat (1 g saturated),
3 g protein, 255 mg sodium, 42 g carbohydrate, 7 g fiber