Roasted and Pureed Butternut Squash

This is a staple in our home at Thanksgiving, but it’s great anytime of the year. Even the “non-squash eaters” seem to enjoy it. Adjust the brown sugar to your liking and use butter to the extent desired (it’s not necessary, but some people enjoy a more buttery flavor). Keep in mind the addition of the butter will change the consistency to be a little thinner.

I photographed this before I took it over to my sister-in-law’s house; I wish I had photographed it when the brown sugar was carmelized on the top after it had been in the oven for a bit.

SERVINGS: About 8-12

INGREDIENTS:

2 Large butternut squash*

2/3 Cup brown sugar (light or dark) plus extra for topping

3 TBS. Olive oil

2-4 TBS. unsalted butter (optional)

Salt and Pepper

DIRECTIONS:

Preheat the oven to 375 degrees. Cut the squash into 1 inch wide segments and then cut into 1 inch cubes (leave the skin on). Spread the squash pieces on a baking sheet and drizzle with olive oil and sprinkle generously with salt and freshly ground pepper. Roast the squash in the oven until tender and lightly browned (about 20-25 minutes).

Roasted squash

Allow squash to cool and remove the skin. Melt butter, if using. Put the squash into a blender or food processor, add brown sugar (and butter, if using) and process until squash is pureed. Transfer pureed squash to a baking dish and sprinkle with additional brown sugar if desired. Return to oven and heat, uncovered, for about 20 minutes or until warm all the way through.

*To save time and steps, use 2 bags of cut and peeled uncooked butternut squash (available at Trader Joe’s).

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