Ingredients
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
Preparation
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.
