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Ingredients
1 medium butternut or turban squash
1 medium kabocha or buttercup squash
4 to 6 tablespoons butter
Salt and fresh black pepper to taste
Honey to taste (optional)
2 to 3 tablespoons chopped fresh thyme
Ground Aleppo pepper or cayenne to taste
Nutritional analysis per serving (6 to 8 servings)
13 grams carbs; 19 milligrams cholesterol; 118 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 8 grams fat; 3 grams fiber; 282 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Halve and seed squash. Lay cut side down on baking sheet.
- Step 2
Bake until very soft, about an hour. Turn cut side up, and let sit until cool enough to handle. Scrape flesh into blender or food processor. Add butter to taste, and puree until smooth. Season with salt and pepper. Add honey to taste if desired. Stir in thyme and hot pepper. Reheat over very low heat, stirring constantly. Serve hot.
Private Notes
Comments
Christmas Eve 2022. Extremely nice, with Suzanne Goin halibut and radicchio sauteed with just one garlic clove. Used 2 tbsp olive oil instead of butter. Cayenne is good addition, gives it a subtle kick. Baked purée in oven while finishing up the fish.