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Roast Butternut Squash Puree Recipe

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This recipe for Roast Butternut Squash Puree, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Kaplan
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 butternut squash ( 2 pounds each)
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
6 small shallots, halved
4 tbsp. honey
6 sprigs fresh thyme
6 tbsp.butter ( use Smart Balance)

Directions:
Directions:
Heat oven to 400. Trim the ends from the squash, then halve lengthwise, discarding the seeds. Transfer the squash, cut-side up, to a rimmed baking sheet lined with parchment or foil. Season with salt and pepper and top with the shallots, honey, thyme and butter.

Cover the squash with foil. Roast until softened, 45 t0 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a food processor. Puree the squash mixture until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Serve warm ( You can cover and refrigerate the puree for up to 48 hours. To rewarm heat in a covered saucepan over low heat for 10 minutes).

 

 

 

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