Butternut Squash Puree with Brown Butter
This recipe for brown butter butternut squash purée is an easy and delicious side dish that fits right in on a Thanksgiving table. With just two ingredients, it's surprisingly simple yet rich and flavorful thanks to the technique of browning butter.
Servings: 4
Calories: 1415kcal
Ingredients
- 2 ½ - 3 lb butternut squash peeled, seeded, and cubed
- 8 tablespoons butter 1 stick
- 1 teaspoon Kosher salt
- freshly cracked black pepper to taste
Instructions
- Place the squash in a large put and cover with cold water. Bring up to a boil and simmer for about 20 minutes or until the squash is fork tender.
- Drain let steam in the colander to dry out.
- Add the squash to a food processor or high powered blender and puree until smooth. Alternatively you can do this in a bowl with an immersion blender.
- Melt the butter in a medium saucepan and keep a close eye on it as it sizzles, foams and eventually turns brown and smells nutty.
- Add the browned butter to the pureed squash along with the salt and pepper and continue to puree until it’s very smooth. Taste and adjust seasoning as needed.
- Transfer to a bowl and serve hot.
Notes
- If your squash or pumpkin isn’t very sweet, you can add some brown sugar, honey or maple syrup to sweeten it.
- It’s important to let the squash steam in the pan after draining to remove some of the moisture before pureeing to keep it from being watery.
- Try roasting the squash rather than boiling for a deeper, more complex and caramelized flavor.
- If you want a thinner puree, add just a little water until you reach the right consistency.
- Add fresh herbs like thyme, rosemary or sage to the browned butter for more flavor.
Nutrition
Calories: 1415kcal | Carbohydrates: 159g | Protein: 15g | Fat: 92g | Saturated Fat: 58g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 241mg | Sodium: 3100mg | Potassium: 4817mg | Fiber: 27g | Sugar: 30g | Vitamin A: 147449IU | Vitamin C: 286mg | Calcium: 681mg | Iron: 10mg
