Roasted Butternut Squash Puree
Recipe by Nicole Thom-Arens
Makes 4 cups
Butternut squash is one of my favorite vegetables. I love it cubed and roasted and mixed with risotto and pasta. This puree is a delicious side dish but also a great base for several other recipes like butternut squash linguine, butternut squash “spaghetti-Os,” or a butternut squash soup. This roasted squash puree is inspired by Thomas Keller’s Butternut Squash Soup with Brown Butter published in New York Times Cooking.
Ingredients: 1 large butternut squash2 teaspoons honey3 tablespoon olive oil, divided4-6 fresh sage leaves3 medium leeks1/2 to 1 cup vegetable brothKosher salt
Instructions:1. Preheat oven to 425 degrees. 2. Line a baking sheet with parchment paper.3. Cut the top off the squash. 4. Carefully, with a sharp knife, cut the squash lengthwise. 5. Clean out the seeds. 6. Place the squash on the baking sheet flesh side up. 7. Drizzle each half of the squash with 1/2 tablespoon of olive oil and 1 teaspoon of honey. Rub into the surface of the squash. 8. Sprinkle each half of the squash with 1/2 to 3/4 teaspoon kosher salt. 9. Place 2 to 4 sage leaves on top. 10. Flip the squash over and roast flesh side down at 425 degrees for 45 minutes to 1 hour or until the squash is tender. 11. While the squash is roasting, halve and slice the leeks. Rinse to remove all the sand and dirt. Allow to drain on a tea towel. 12. Heat a sauté pan over medium heat with 2 tablespoons olive oil.13. Once the oil is hot, add the leeks along with 1/2 to 3/4 teaspoon kosher salt. Cook over medium heat until softened. Remove from the heat and add to a large bowl. 14. When the squash is tender, remove from the oven and allow to cool slightly on the pan. 15. When the squash is cool enough to handle, discard the sage leaves, and scoop out the squash, adding it to the bowl with the cooked leeks. 16. Add 1/4 cup vegetable broth (room temperature or heated to a simmer). 17. With an emersion blender, puree the squash and leeks. Add 1/4 to 3/4 cup additional broth as needed for the desired consistency. (I like my puree smooth but thick, so I used less broth. The amount of broth depends on your preference and the size of the squash.)18. Serve immediately as a side dish, or store in an airtight container in the fridge for up to 4 days. I freeze mine in 1 1/2 cup portions for up to 3 months.
Ingredients: 1 large butternut squash2 teaspoons honey3 tablespoon olive oil, divided4-6 fresh sage leaves3 medium leeks1/2 to 1 cup vegetable brothKosher salt
Instructions:1. Preheat oven to 425 degrees. 2. Line a baking sheet with parchment paper.3. Cut the top off the squash. 4. Carefully, with a sharp knife, cut the squash lengthwise. 5. Clean out the seeds. 6. Place the squash on the baking sheet flesh side up. 7. Drizzle each half of the squash with 1/2 tablespoon of olive oil and 1 teaspoon of honey. Rub into the surface of the squash. 8. Sprinkle each half of the squash with 1/2 to 3/4 teaspoon kosher salt. 9. Place 2 to 4 sage leaves on top. 10. Flip the squash over and roast flesh side down at 425 degrees for 45 minutes to 1 hour or until the squash is tender. 11. While the squash is roasting, halve and slice the leeks. Rinse to remove all the sand and dirt. Allow to drain on a tea towel. 12. Heat a sauté pan over medium heat with 2 tablespoons olive oil.13. Once the oil is hot, add the leeks along with 1/2 to 3/4 teaspoon kosher salt. Cook over medium heat until softened. Remove from the heat and add to a large bowl. 14. When the squash is tender, remove from the oven and allow to cool slightly on the pan. 15. When the squash is cool enough to handle, discard the sage leaves, and scoop out the squash, adding it to the bowl with the cooked leeks. 16. Add 1/4 cup vegetable broth (room temperature or heated to a simmer). 17. With an emersion blender, puree the squash and leeks. Add 1/4 to 3/4 cup additional broth as needed for the desired consistency. (I like my puree smooth but thick, so I used less broth. The amount of broth depends on your preference and the size of the squash.)18. Serve immediately as a side dish, or store in an airtight container in the fridge for up to 4 days. I freeze mine in 1 1/2 cup portions for up to 3 months.