Butternut Squash Puree
A savory version of the puree The Pioneer Woman recommends you add to your Thanksgiving table
Prep Time
15
mins
Cook Time
45
mins
Prep Time
15
mins
Cook Time
45
mins
Ingredients
Butternut Squash
halved and seeded
1/4
cip
Water
Salt / Pepper
Fresh Thyme & Sage
A few sprigs each (or sub 1 TBS of Provencial Herb Mixture)
3
tbsp
Butter
or Olive Oil
1
Garlic Clove
Smashed
1
tsp
Garlic Powder
1/2
tsp
Onion Powder
1/2
cup
Vegetable Stock
more or less to desired consistency
Instructions
Preheat oven to 350f
Place the cut squash in a baking dish, skin side down
Sprinkle the skinless sides of the squash with seasonings and drape with fresh herbs if using
Add the water to the baking dish and bake, covered for 35-45 minutes, until the squash is very tender
Allow to cool enough to handle before removing skin and pureeing with butter, garlic, stock, and more seasonings to taste and preferred consistency
Recipe Notes
Yield depends on the size of your squash, usually between 3 and 4 cups