Roast Butternut Squash Puree

Roast Butternut Squash Puree
Photo by Marcus Nilsson


  • 6 small shallots, halved
  • 6 sprigs fresh thyme
  • 3 butternut squash (2 pounds each)
  • 6 tablespoons unsalted butter
  • ½ teaspoon black pepper
  • 4 tablespoons honey
  • 1 ½ teaspoons kosher salt

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 fo...

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