Butternut Squash Puree with Browned Butter
Servings: 6
Calories: 302kcal
Ingredients
- 1 (2 ½ pound) butternut squash, peeled, seeded and chopped
- 1 large sweet potato, peeled and chopped
- 2 garlic cloves, smashed
- 2 tablespoons extra-virgin olive oil
- 1 stick unsalted butter
- ½ cup heavy cream
- salt and pepper to taste
- thyme leaves, for garnish
Instructions
- Preheat oven to 350˚F.
- Pour squash, potato and garlic onto a baking sheet and toss with oil. Season generously with salt and pepper and roast in oven until fork tender, 30 to 40 minutes.
- While squash and potato roast, make browned butter.
- Place butter in a small saucepan and melt over low heat. Continue to melt until butter begins to brown and emits a nutty aroma. Remove from heat and set aside.
- Remove squash, potato and garlic from oven and pour into a blender with half of the browned butter and puree. Add cream, season with salt and pepper and continue to puree until smooth.
- Remove from blender and transfer to a bowl or platter. Pour remaining butter over puree and top with thyme leaves. Serve.
Nutrition
Calories: 302kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 51mg | Potassium: 1306mg | Fiber: 8g | Sugar: 9g | Vitamin A: 41550IU | Vitamin C: 67mg | Calcium: 182mg | Iron: 3mg