Butternut Squash Puree
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
6
- Ingredients
- 2 small Butternut squash
- 3 Tbsps unsalted butter softened (divided)
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground Black pepper (or to taste)
- ¼ cup heavy cream
- 1 pinch ground cinnamon
- 2 tsps light brown sugar (or to taste)
Preparation steps
1.
Preheat the oven to 400º F.
2.
Cut the squash in half lengthwise and scoop out the seeds using a spoon. Brush the cut sides with some of the butter and sprinkle with the salt and pepper. Place the squash in a baking dish or rimmed baking sheet and wrap pan tightly with aluminum foil. Cook until squash is fork tender, about 60 to 90 minutes.
3.
Remove squash from oven and, using a large spoon, scoop the flesh from the skin and place squash in a heatproof mixing or serving bowl. Using a potato masher, mash the squash to the desired consistency. Add the remaining butter, heavy cream, cinnamon and brown sugar and stir to combine. Taste and adjust the seasoning as necessary.
