A few weeks ago I purchased a butternut squash intending to make soup. I got busy and never got around to the soup. Not wanting to waste the squash, I decided to cook it up yesterday. I found this recipe in The Barefoot Contessa Family Style Cookbook. It turned out really well. I tasted some out of the oven and it was great as is and even better mashed. Perfect to serve with chicken our pork for a fall meal.
Mashed Butternut Squash
Source: Barefoot Contessa Family Style
2 medium butternut squash
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1/4 cup half-and-half
Preheat oven to 400 degrees.
Cut off and discard the ends of the butternut squash. Peel the squash, cut them in half lengthwise and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 40 minutes or until the squash is very tender. While roasting, turn the squash once with a spatula to be sure it cooks evenly. Don't let it brown.
In two batches, transfer the squash, pan liquids and half-and-half to the bowl of a food processor fitted with a steel blade. Pulse until the squash is coarsely pureed. It should have the consistency of mashed potatoes. To keep hot, place the puree in a bowl sitting over a pot of simmering water and stir. Season to taste and serve hot.
Mashed Butternut Squash
Source: Barefoot Contessa Family Style
2 medium butternut squash
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1/4 cup half-and-half
Preheat oven to 400 degrees.
Cut off and discard the ends of the butternut squash. Peel the squash, cut them in half lengthwise and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 40 minutes or until the squash is very tender. While roasting, turn the squash once with a spatula to be sure it cooks evenly. Don't let it brown.
In two batches, transfer the squash, pan liquids and half-and-half to the bowl of a food processor fitted with a steel blade. Pulse until the squash is coarsely pureed. It should have the consistency of mashed potatoes. To keep hot, place the puree in a bowl sitting over a pot of simmering water and stir. Season to taste and serve hot.
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