Butternut Squash Purée

Ingredients

For 3 servings

• •1 large butternut squash (about 2 3/4 pounds; 1.25kg)
• •Neutral oil, such as vegetable or canola, for coating the squash
• •2 1/4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• •1 /4 cup (60ml) heavy cream
• •1 c. à soupe unsalted butter (about 1/2 ounce; 14g)

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.