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.
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!
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.
* 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
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