Butternut Squash Puree
Earlier this week, I was reading my Facebook newsfeed and saw an announcement by Jamie of My Baking Addiction for Butternut Squash Puree. I am a huge fan of Jamie's blog and I look forward to reading her new posts as well as going back through her blog's archives to read about the many delicious recipes she's made. Between being a fan of her blog on Facebook, following her on Twitter, and having her blog bookmarked, I know I'll never miss out on a new recipe!
This recipe came at a great time. I happened to have a butternut squash that was sitting on my counter for a couple of weeks and I was trying to decide what I wanted to make with it. It is one of my most favorite vegetables, so I was excited when I saw Jamie's recipe for a butternut squash puree that can be eaten as-is, or incorporated into another recipe.
I almost didn't make the puree because after the butternut squash finished roasting in the oven, it's bright orange flesh tender, sweet and caramelized by the brown sugar and butter, I was tempted to eat it for my lunch! But I knew if I didn't make the puree, I wouldn't be able to try it some other recipes later on. And with Fall just around the corner, this is the perfect recipe to use when I kick off my Fall baking.
My willpower paid off. The puree came together quickly with a thick and luscious texture, gently spiced with cinnamon and nutmeg. Temptation reared it's mischevious head a second time once the puree was made and I had to muster what little willpower I had left to resist eating it straight out of the food processor! I quickly packaged the puree into a container and transferred it to the freezer, where it definitely will not stay long since I have my eye on some recipes to make with it very soon.
Butternut Squash Puree
Adapted from My Baking Addiction
Makes about 1-2 cups puree
1 large butternut squash
6 T. unsalted butter, diced
2 T. brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. kosher salt
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil (this will make clean-up much easier since the butter and sugar will drip onto the baking sheet).
Slice the butternut squash in half lengthwise. Scoop out the seeds and stringy membrane. Place the squash halves on the foil-lined baking sheet flesh side up. Dot the surface of the flesh with the diced buttter and sprinkle on the brown sugar in an even layer. Make sure to place butter and brown sugar in the wells of each squash half as well.
Roast for 45-60 minutes, or until the flesh of the squash can be easily pierced with a sharp knife.
Once the squash has finished roasting, remove it from the oven and allow it to cool for 10-15 minutes. Scoop the flesh and the butter/sugar liquid in the wells into the workbowl of a food processor. Add in the cinnamon, nutmeg and salt and pulse until you get a thick, creamy consistency with no lumps.
Note: Depending on the size of the butternut squash that you use, the roasting time will vary, so be sure to adjust the cooking time and seasonings as necessary.
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This sounds delicious! I will have to try it soon. Maybe for Thanksgiving!