Roast Butternut Squash Puree

Roast Butternut Squash Puree
Photo by Marcus Nilsson

Ingredients

  • 6 small shallots, halved
  • 6 sprigs fresh thyme
  • 3 butternut squash (2 pounds each)
  • ½ teaspoon black pepper
  • 6 tablespoons unsalted butter
  • 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...

View full recipe at My Recipes

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