Servings
Font
Back
5.0 from 6 votes

Butternut Squash Puree with Browned Butter

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

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 302 kcal
Course: Side Dish
Cuisine: Vegetarian

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

    Cup of Yum
  1. Preheat oven to 350˚F.
  2. 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.
  3. While squash and potato roast, make browned butter.
  4. 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.
  5. 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.
  6. 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 (37%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 41550IU (831%) Vitamin C 67mg (74%) Calcium 182mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

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.