Roast Butternut Squash Puree

This is an absolutely delicious dish that everyone (even vegetable-phobes) loves.

The squash needed to cook for a lot longer than the recipe calls, upwards of 90 minutes depending on the size of the squash, so be sure to plan for that when deciding on your menu. Also, it's worth the extra few minutes in the oven for easy scooping and greatly impacts the flavor.

Putting it into the food processor causes the puree to have the consistency of watery baby food, so if you like something a little more substantial (as I do), I would recommend puree'ing about half of the ingredients and hand-mashing the other half, then stirring together. It is still a puree but it has a little more weight to it.

The honey, shallots, butter and squash form a perfect combination. A must-try!

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Roast Butternut Squash Puree

3 butternut squash (2 pounds each)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons honey
6 sprigs fresh thyme
6 tablespoons unsalted butter

Heat oven to 400° F.

Trim the ends from the squash, then halve lengthwise, discarding the seeds. Transfer the squash, cut-side up, to a rimmed baking sheet lined with parchment or foil. Season with the salt and pepper and top with the shallots, honey, thyme, and butter. Cover the squash with foil. Roast until softened, 45 to 60 minutes.

Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a food processor. Puree the squash mixture until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Serve warm. (You can cover and refrigerate the puree for up to 48 hours. To rewarm, heat in a covered saucepan over low heat for 10 minutes.)

Yield: Makes 6 to 8 servings

CALORIES 274 (30% from fat); FAT 9g (sat 5g); SUGAR 16g; PROTEIN 4g; CHOLESTEROL 26mg; SODIUM 369mg; FIBER 7g; CARBOHYDRATE 52g

Real Simple, NOVEMBER 2006