Butternut Squash Purée

Method

1. 1

   Adjust oven rack to middle position and preheat oven to 425°F (220°C). Using a chef's knife, cut the butternut squash in half lengthwise. Scoop out and discard seeds.

2. 2

   Set butternut squash halves, cut side up, on a rimmed baking sheet. Lightly coat the squash all over with oil, season all over with 2 teaspoons salt, and roast until well browned and a fork can easily slide through the flesh without resistance, about 1 hour. Remove from the oven and set aside until cool enough to handle, about 15 minutes.

3. 3

   Using a spoon, scoop out squash flesh; discard the skins. In a food processor or blender, combine the cream with about a third of the squash, then purée, stopping to scrape down sides as necessary, until smooth, about 1 minute. Add remaining squash along with the butter and continue to purée, scraping and tamping as necessary, until very smooth, 1 to 2 minutes. Season with remaining salt, then serve warm.

Nutrition

calories

930 kcal

fatContent

48 g

fiberContent

40 g

sugarContent

26 g

sodiumContent

2898 mg

proteinContent

13 g

cholesterolContent

99 mg

carbohydrateContent

133 g

saturatedFatContent

22 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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