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.

👥 4 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 15 min🔥 Cook: 18 min👤 Nicole Gaffney📖 coleycooks

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

colander
bowl
blender
food processor
saucepan

📝 Preparation Steps

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 and 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.

½ - 3 lb butternut squash (peeled, seeded, and cubed)2butter (1 stick)8 tablespoons

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.

½ - 3 lb butternut squash (peeled, seeded, and cubed)2butter (1 stick)8 tablespoons

Transfer to a bowl and serve hot.

Nutrition Facts

calories

354 kcal

fat Content

23 g

serving Size

1 serving

fiber Content

7 g

sugar Content

8 g

sodium Content

775 mg

protein Content

4 g

trans Fat Content

1 g

cholesterol Content

60 mg

carbohydrate Content

40 g

saturated Fat Content

14 g

unsaturated Fat Content

7 g

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