BUTTERNUT PUREE RECIPES

Name: Butternut Squash Puree
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 whole butternut squash, halved and seeded; 6 tbsp. butter, cut into pieces; 1/4 c. pure maple syrup; Dash Of salt; Ground cinnamon, for sprinkling

BUTTERNUT SQUASH PUREE - THE PIONEER WOMAN – RECIPES ...

Butternut Squash Puree - The Pioneer Woman – Recipes ... image

Homemade butternut squash puree is so easy to make—just ask Ree Drummond! It's one of The Pioneer Woman's absolute favorite Thanksgiving sides.

Provided by Ree Drummond

Categories Thanksgiving main dish side dish

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 5

Ingredients

2 whole butternut squash, halved and seeded
6 tbsp. butter, cut into pieces
1/4 c. pure maple syrup
Dash Of salt
Ground cinnamon, for sprinkling

Steps:

Preheat the oven to 375 degrees. Place the squash halves, cut side down, on a baking sheet and roast for 30-40 minutes or until fork-tender. Scoop out the innards into a bowl and add butter, syrup, and salt. Mash with a potato masher OR puree with a food processor. Spread into a small casserole dish and sprinkle with cinnamon. Keep warm in the oven until serving, then serve by the spoonful!

BUTTERNUT SQUASH PUREE RECIPE | FOOD NETWORK KITCHEN ...

Butternut Squash Puree Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 butternut squash (about 1 pound each)
4 tablespoons softened butter, divided
Salt and pepper, to taste
1 orange, zested
3 tablespoons orange blossom honey
Pinch ground cinnamon

Steps:

Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.

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Calories 22 kcal per serving

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In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

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