Whipped Butternut Squash with Garlic Butter
Roasted butternut squash whipped smooth in a food processor with seasoned garlic butter and a splash of heavy cream. No added sweeteners.
Equipment
Ingredients
- 1 medium butternut squash cut into 1½-2 inch cubes
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 teaspoon kosher salt
- 3 tablespoons (45 g) butter
- 1 thinly sliced garlic clove
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground nutmeg
- ¼ cup (45 ml) heavy cream
- Chopped Italian parsley for serving
Instructions
- Preheat the oven to 400 (200C) degrees.
- Put 1 medium butternut squash cut into 1½-2 inch cubes in a large baking pan or dish. Drizzle with 3 tablespoons extra virgin olive oil and sprinkle with 1 teaspoon kosher salt. Toss together until the squash is evenly coated. Bake 25 minutes, until tender.
- While the squash is baking, melt 3 tablespoons butter in a small pan placed over low heat. Stir in 1 thinly sliced garlic clove, ½ teaspoon crushed red pepper, and ¼ teaspoon ground nutmeg. Remove from the heat and set aside.
- Transfer the squash to a food processor work bowl. Add ¼ cup heavy cream and 2 tablespoons of the melted butter mixture. Pulse 30-45 seconds or until the puree is as smooth as you like.
- Spoon the squash into a serving bowl and drizzle with the rest of the garlic butter. Sprinkle with the parsley and serve.
Video
Notes
- To save time, buy prepared (peeled and diced) butternut squash. You'll need 4-5 cups. Frozen butternut squash cubes will also work in this recipe.
- No food processor? Mash the roasted squash directly in the pan with a potato masher, or use an immersion blender — texture will be slightly less smooth but still good.
- The squash can be prepared up to 3 days ahead. Reserve the 2 tablespoons of garlic butter separately. Warm the squash at 325 degrees in a covered baking dish for 15-20 minutes and top with the butter before serving.
- Whipped butternut squash can be frozen up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Calories: 158kcalCarbohydrates: 16gProtein: 2gFat: 11gSodium: 406mgFiber: 3gSugar: 3g
