Roasted Butternut Squash Honey Puree


I have a love-hate relationship with butternut squash. I love the way it tastes…sweet and smooth with just a hint of veggie flavor. I love it when it is mixed up with other things, like honey and herbs and shallots, especially when I get that whole sweet and salty thing going on. I love it when someone else makes it for me.

And that is because I do NOT love the peeling cutting up of it that is part of so many butternut recipes, because butternut squash is hard as a rock. And I do not love the paying of approximately one million dollars for buying already cut-up butternut squash in the supermarket.

Which is why I madly love this particular butternut recipe. No peeling, and the only cutting is to cut the ends off, cut it in half, and scoop out the seeds. If you can’t recruit your manly Southern husband to do this, you can actually do it yourself in about 5 minutes. Or less. Then it’s just a matter of putting butter and honey and herbs and shallots on top of your butternut halves…

…and then baking it all up in the oven until it is soft and cooperative. Let it cool a little, scoop out the lovely soft butternut with the cooked shallot and herbs and give it a quick whirl in your food processor with the teeniest amount of cream. And that’s it…easy, breezy, scrumptious butternut without all the angst. I have enough angst in my life what with all the goings on at Downton Abbey at the moment. Happy butternut!

 

Roasted Butternut Squash Honey Puree

Roasted Butternut Squash Honey Puree

Ingredients

* 3 butternut squash (2 pounds each)
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon black pepper
* 6 small shallots, halved
* 4 tablespoons honey
* 6 sprigs fresh thyme
* 6 tablespoons unsalted butter
* 6 tablespoons heavy cream

Directions

Heat oven to 400° F. Trim the ends from the squash, then halve lengthwise, discarding the seeds. Transfer the squash, cut-side up, to a rimmed baking sheet lined with parchment or foil. Season with the salt and pepper and top with the shallots, honey, thyme, and butter.
Cover the squash with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots into a food processor.
Puree the squash mixture until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Stir int he cream. Serve warm.

Recipe adapted from Real Simple

Yum

Comments

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  1. I like my butternuts without a side of angst also. :) I think this will definitely be making next year's 12 weeks of winter squash!

  2. PoetessWug says:

    I Loe butternut squash so much that I don't even mind the peeling and cutting and stuff!…And I just recently started watching Downton Abbey. I've seen two episodes. I'm a little lost. I'm hoping to be able to find the beginning seasons of it somewhere in my travels….we'll see! :-)

  3. Ewww….I can't stand that Sir Richard Carlisle! I agree with you about cutting Butternut squash and gave up on it. Glad to know there's a simpler way.

  4. Inspired by eRecipeCards says:

    Looks DELICIOUS! Love the bright color. i am pondering how to combine this with a pea puree to get a swirl of colors… Hmm, love it

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    • Kristen M. Shipman says:

      This is a wonderful recipe! I made it this past weekend and it was a big hit with all of my family of diverse eaters (save one, 11 year old picky eater). But more importantly — I enjoyed making it and eating it myself — leftovers were wonderful! : )
      I did not end up using very much of the cream — just a splash – and I think I could forego it completely for a total non-fat version. I will definitely enjoy making this again and will recommend to all! Thank you for sharing!

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