Healthy Side: Butternut Squash Purée with Ginger and Browned Butter

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Delicious and creamy – chock full of nutrients and simple to prepare, just 3 main ingredients! – plus salt & pepper and parsley.

Lick-the-bowl delicious! A wonderful side dish instead of pasta, potatoes or grains.
PERFECT for Thanksgiving!
The Brown-Butter-Ginger add-in is a game changer! Adds a ton of flavor and personality!

Delicious and creamy… sick of quinoa, potatoes and pasta? The perfect side dish to accompany many meals.

So Easy to Prepare!

Roast a butternut squash cut side down, then simply scoop to the flesh and into the food processor it goes. Purée until smooth.

This recipe uses a mere 3 tablespoons of flavorful brown butter – so yes, a Lightened-Up Recipe too!

Perfectly roasted – 45 minutes for a 2 1/2 pound butternut squash
Scoop out the flesh with a large spoon, discard the skin
Make the Brown-Butter-Ginger Add-In while the squash cooks

The Brown-Butter-Ginger add-in is a game changer!
Adds a ton of flavor – much more than simply melted butter. 
Browned Butter – also called beurre noisette, named because it smells like hazelnuts and has a similar nutty color, plus a nutty, toasted flavor. It enhances the flavor of almost everything!

Fresh Ginger Root has an unique and zesty spicy flavor. It’s pungent flavor has many health benefits and has been used for medicinal and culinary purposes for thousands of years. I love the jolt of aromatic flavor it offers in this purée.

Swirl Browned Butter & Ginger into the purée – add a touch of sea salt and chopped parsley and serve!

Can be made a few days in advance and gently reheated.

Enjoy!
Karen
 

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5 from 1 vote

Healthy Side: Butternut Squash Purée with Ginger and Browned Butter

Servings: 10 servings
Prep: 5 minutes
Cook: 50 minutes
Total: 1 hour
Healthy Side: Butternut Squash Purée with Ginger and Browned Butter
Delicious and creamy – chock full of nutrients  Simple to prepare, just 3 main ingredients! – plus salt & pepper and parsley.

Ingredients 

  • 2 1/2 pound butternut squash
  • 1 teaspoon neutral oil*
  • 1/4 teaspoon each: sea salt and freshly ground pepper
  • 3 tablespoons unsalted butter, preferably organic
  • 4 teaspoons fresh ginger, peeled and finely chopped
  • 1 tablespoon fresh parsley, cleaned, dried and chopped

Instructions 

  • Roasting Butternut Squash: Preheat oven to 375 degrees. Cut the squash in half lengthwise. Add to a rimmed baking pan to fit.
    Rub cut side with oil, salt & pepper. Cook, cut side down for 45 minutes – or until the squash feels softened, and the cut side has achieved a golden color.
  • In the meantime, make Browned Butter with Ginger: Heat the butter in a small skillet (I use a 6"enamel coated cast iron one) over LOW heat. Leave until light brown bits form (from the butter's milk solids.)
    The butter will splatter a bit, and take up to 5 minutes to achieve brown butter. Remove from heat – after one minute add the ginger, stir in. Set aside.

Finish the Purée:

  • Remove the squash from the oven. Set aside for 5 minutes, or until easy enough to handle. Scoop out the flesh of the squash, leaving the skin behind.
  • Add to a food processor and purée until smooth. (This can be done as well in a 4 cup small food processor in 2 batches.) Add the browned butter with ginger, pulse in.
  • Done! taste for seasonings – add a pinch more salt & pepper if desired, can add just a pinch of cayenne pepper too.
  • Serve on individual plates or in a serving bowl. Top with chopped parsley.

Notes

Want to make it 100% plant based? Use Extra Virgin Olive Oil , Organic Coconut Oil or Plant Based Butter (without natural flavorings, chemicals) instead of butter.
* With concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 85kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 63mgPotassium: 406mgFiber: 2gSugar: 3gVitamin A: 12193IUVitamin C: 24mgCalcium: 56mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish, Thanksgiving Side Dish
Cuisine: American
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