Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Butternut Squash Purée is a delicious side dish for your holiday table. It’s so good, however, you’ll want to keep making it throughout the winter months. Warm up your holiday spread with this Tiny New York Kitchen favorite.
- 3 Large Butternut Squash (Halved & Seeded)
- 6 Tablespoons Unsalted Butter
- 6 Sprigs Fresh Rosemary
- 6 Sprigs Fresh Thyme
- 1/2 Teaspoon Freshly Grated Nutmeg
- 1/8 Teaspoon Ground Cinnamon
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 3 Tablespoons Honey
- Preheat your oven to 350 degrees.
- Line large-size baking pan with parchment paper.
- Place squash halves on prepared baking pan. Divide 3 tablespoons butter among squash halves. Place sprig of rosemary and thyme on each squash halve. Distribute, nutmeg, cinnamon, kosher salt, and pepper among halves.
- Cover with aluminum foil and place in oven for 2 hours until squash is very soft.
- Remove from oven and spoon squash out of shells into a food processor. Purée and then transfer to saucepan.
- Add honey and remaining butter to saucepan. Turn heat to medium and cook for 10 minutes. Stir frequently.
- Remove from heat and strain through fine sieve. Serve warm.
- Serves 6
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen