Squash Puree
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium butternut or turban squash
- 1medium kabocha or buttercup squash
- 4 to 6tablespoons butter
- Salt and fresh black pepper to taste
- Honey to taste (optional)
- 2 to 3tablespoons chopped fresh thyme
- Ground Aleppo pepper or cayenne to taste
Nutritional analysis per serving (8 servings)
118 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 1 gram protein; 282 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Halve and seed squash. Lay cut side down on baking sheet.
- Step 2
Bake until very soft, about an hour. Turn cut side up, and let sit until cool enough to handle. Scrape flesh into blender or food processor. Add butter to taste, and puree until smooth. Season with salt and pepper. Add honey to taste if desired. Stir in thyme and hot pepper. Reheat over very low heat, stirring constantly. Serve hot.
Private Notes
Comments
Christmas Eve 2022. Extremely nice, with Suzanne Goin halibut and radicchio sauteed with just one garlic clove. Used 2 tbsp olive oil instead of butter. Cayenne is good addition, gives it a subtle kick. Baked purée in oven while finishing up the fish.