Butternut Squash Puree with Browned Butter

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5 from 4 votes

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time

15 mins

Cook Time

50 mins

Servings: 6

Calories: 302 kcal

Course: Side Dish

Cuisine: Vegetarian

Ingredients

1 butternut squash 2 ½ pound, peeled, seeded and chopped
1 large sweet potato peeled and chopped
2 garlic cloves, smashed
2 tablespoons extra-virgin olive oil
1 butter unsalted, stick
½ cup heavy cream
salt to taste
black pepper to taste
thyme leaves for garnish

Instructions

Cup of Yum

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 Information

Calories 302kcal (15%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 28mg (9%) Sodium 51mg (2%) Potassium 1306mg (28%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 41550IU (831%) Vitamin C 67mg (74%) Calcium 182mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 302

% Daily Value*

Calories	302kcal	15%
Carbohydrates	49g	16%
Protein	4g	8%
Fat	12g	18%
Saturated Fat	5g	25%
Cholesterol	28mg	9%
Sodium	51mg	2%
Potassium	1306mg	28%
Fiber	8g	32%
Sugar	9g	18%
Vitamin A	41550IU	831%
Vitamin C	67mg	74%
Calcium	182mg	18%
Iron	3mg	17%

* Percent Daily Values are based on a 2,000 calorie diet.