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Winter Squash and Brown Butter Purée
- Difficulty
Easy
By Abra Berens
Published 2019
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 3 lb 1.4 kg - Neutral oil (optional)
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.
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