1 butternut squash, large
6 tbsp unsalted butter, diced
2 tbsp brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp kosher salt
Preheat oven to 350 degrees F.
Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.
Sprinkle the diced butter and brown sugar evenly on both halves.
Roast for 45 to 60 minutes or until the butternut squash can easily be pierced with a knife.
A liquid mixture of butter and brown sugar will form in the wells of the squash, make sure you include this deliciousness with the puree.
Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and liquid and place into your food processor or blender.
Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.
If serving this delicious puree as a simple side dish, adjust the seasoning to taste and toss in a couple more tablespoons of unsalted butter. If using it for Butternut Squash Bread, leave the puree as written.
Sugar: 20g
:
Calcium: 206mg
Calories: 518kcal
Carbohydrates: 56g
Cholesterol: 90mg
Fat: 35g
Fiber: 8g
Iron: 3mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 1g
Potassium: 1349mg
Protein: 4g
Saturated Fat: 22g
Sodium: 314mg
Trans Fat: 1g
Vitamin A: 40914IU
Vitamin C: 79mg
