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- Makes: 6 servings
Roasting brings out squash's natural sugars. Blending with maple syrup, butter and nutmeg makes it utterly addictive. Bonus: This dish reheats beautifully.
large butternut squash (2 1/2 to 3 pounds)
fresh thyme leaves
freshly grated nutmeg
Maple syrup (optional)
Brush a 15x10x1-inch baking sheet with the olive oil. Cut butternut squash in half lengthwise and remove seeds. Place squash cut sides down in pan. Bake, uncovered, in a 375 degrees F oven for 40 minutes until very tender when pierced with a sharp knife. Remove from oven.
Meanwhile, in a large bowl combine butter, 3 tablespoons syrup, thyme, salt and nutmeg. When squash is cool enough to handle use a spoon to scrape flesh from skin into bowl with butter mixture.
In batches, puree mixture in a food processor or blender until smooth.*
Transfer to a serving dish and top with pepitas. Drizzle with a little additional maple syrup, if desired.
Make Ahead Tip
- * The puree can be kept warm in a heavy covered saucepan over low heat, stirring occasionally, or covered and refrigerated for up to one day and reheated over medium-low heat in a covered heavy saucepan. Stir occasionally.
Servings Per Recipe 6, Folate (µg) 42, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 276, fiber (g) 4, Potassium (mg) 658, sugar (g) 10, pro. (g) 4, calcium (mg) 94, vit. A (IU) 16220, iron (mg) 2, cal. (kcal) 243, Fat, total (g) 15, vit. C (mg) 29, chol. (mg) 15, Thiamin (mg) 0, sat. fat (g) 5, Riboflavin (mg) 0, carb. (g) 27, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 3