Winter Squash and Brown Butter Purée

Name: Winter Squash and Brown Butter Purée
Ingredients: Neutral oil (optional); 1 large winter squash (about 3 lb | 1.4 kg); 1 to 2 tsp (6 to 12 g) salt; 4 oz (115 g) butter

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

This recipe calls for some brown butter. No matter how you use this purée, the brown butter adds a toasty, nutty richness. But you can easily swap it out for regular butter, olive oil, or coconut oil. You can also skip the fat, but the purée will never get quite as silky.

Ingredients

1 large winter squash (about 3 lb | 1.4 kg)
Neutral oil (optional)

Side dish
Gluten-free
Vegetarian
Winter

Method

Heat the oven to between 325°F and 400°F (165°C and 200°C)—the hotter the oven, the faster it will cook.

Cut the squash in half lengthwise (technique and tips). Scoop out the seeds. Toss with oil, if using, and place the squash cut-side down on a lined baking sheet. Roast until the flesh collapses. Remove from the oven and cool.