Butternut Squash Puree
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4
18 reviews
Good
Butternut Squash Puree
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You can use this butternut squash puree in other recipes or add seasonings like balsamic vinegar and maple syrup for a tasty fall and winter side dish.
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Ingredients
- 2 pound butternut squash
- 1 teaspoon kosher salt
- 2 teaspoons balsamic vinegar
- 2 tablespoons maple syrup
- pinch black pepper
- butter for serving, optional, pat
- thyme for garnish, optional, or parsley
Instructions
COOK THE SQUASH:
- Preheat the oven to 400° F. Line a baking sheet with foil and spray with non-stick cooking spray.
- Cut a 2 pound butternut squash in half lengthwise and scoop out the seeds. Place the squash, cut side down on the baking sheet and roast for 30 to 35 minutes or until the flesh is soft. Note: you can test for doneness by press on the outside of the squash - if it yields easily, it's cooked.
PUREE THE BUTTERNUT SQUASH
- Transfer the squash to a food processor and add 2 tablespoons maple syrup, 2 teaspoons balsamic vinegar and 1 teaspoon kosher salt to the puree and pulse again until well incorporated. Add a pinch black pepper. Taste for seasoning and adjust as necessary.
- Spoon the butternut squash puree into a serving bowl and add an optional pat of butter and/or chopped fresh thyme or parsley
- NOTE: Squash can be made ahead of time and reheated just before serving.
Notes
- To make the butternut puree with boiled squash:
- Fill a saucepan halfway with water and heat it to boiling. Add two teaspoons of kosher salt to the water as it boils. Add the butternut squash to the water, reduce the heat to a rapid simmer, and cook for 10 minutes or until the squash is tender.
- After removing from heat, pour the squash into a colander to drain. Allow the squash to sit for 2-3 minutes, a crucial step that ensures the liquid can evaporate and the puree will be just right.
- To make mashed squash to use in other recipes:
- Fill a saucepan halfway with water and heat it to boiling. Add two teaspoons of kosher salt to the water as it boils. Add the butternut squash to the water, reduce the heat to a rapid simmer, and cook for 10 minutes or until the squash is tender.
- After removing from heat, pour the squash into a colander to drain. Allow the squash to sit for 2-3 minutes, a crucial step that ensures the liquid can evaporate and the puree will be just right.
- Season and puree as directed.
- Follow the recipe as given, but process without any seasonings. This can be used in both sweet and savory recipes in place of any recipe calling for pumpkin puree.
Nutrition Information
Show Details
Calories
131.26kcal
(7%)
Carbohydrates
33.67g
(11%)
Protein
2.28g
(5%)
Fat
0.23g
(0%)
Saturated Fat
0.05g
(0%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.01g
(0%)
Sodium
591.92mg
(25%)
Potassium
823.74mg
(18%)
Fiber
4.54g
(18%)
Sugar
11.36g
(23%)
Vitamin A
24108.43IU
(482%)
Vitamin C
47.63mg
(53%)
Calcium
120.8mg
(12%)
Iron
1.62mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 13126 kcal
% Daily Value*
| Calories | 131.26kcal | 7% |
| Carbohydrates | 33.67g | 11% |
| Protein | 2.28g | 5% |
| Fat | 0.23g | 0% |
| Saturated Fat | 0.05g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 591.92mg | 25% |
| Potassium | 823.74mg | 18% |
| Fiber | 4.54g | 18% |
| Sugar | 11.36g | 23% |
| Vitamin A | 24108.43IU | 482% |
| Vitamin C | 47.63mg | 53% |
| Calcium | 120.8mg | 12% |
| Iron | 1.62mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
18 reviews
Good
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