Butternut Squash Puree with Caramelized Onions
I’m already starting to think about Thanksgiving, even though it’s only August, but that’s not completely my fault since butternut squash has been popping up at the farmers’ markets and butternut squash reminds me of fall and Thanksgiving. This will also be our first Thanksgiving with our very own baby, so forgive me if I’m just a tiny bit extra-super-fuckin-excited about the holidays this year in general.
It was images of baby that inspired the butternut squash puree you see before you. This is quite a savory puree, with some Parmesan and thyme and lotsabutta. You could reduce the butter a bit if you want and end up with an actually quite low-fat butternut squash side dish.
I’m already looking forward to eating leftover butternut squash puree for breakfast tomorrow.
Butternut Squash Puree Recipe
PrintButternut Squash Puree with Caramelized Onions
- Cook Time: 20 mins
- Total Time: 20 minutes
- Yield: 10 1x
Ingredients
- 2.5–3 pounds butternut squash
- 4 tablespoons butter (or less)
- 1 medium red onion, thinly sliced
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup plain yogurt or buttermilk
- 1 ounce Parmesan cheese
Instructions
- Cut the butternut in half cross-wise, separating the top cylindrical piece from the lower bulbous part. Cut the stem and bottom off. Peel each half separately with a vegetable peeler. Cut into half again. Remove seeds from bottom half. Cut squash flesh into large chunks. Put squash into a pot large enough to hold it with about 2 cups of water. Cover tightly and bring to boil. Steam 10-15 minutes until soft.
- Meanwhile, melt butter in a large skillet and add onion and half the salt and the pepper.
- Cook onion over medium-high heat for several minutes until soft. Add garlic and other spices. Reduce heat to medium and cook, stirring, until squash is tender.
- In a food processor or heavy duty blender, add cooked squash, remaining 1/2 teaspoon salt, yogurt, Parmesan, and half the onions and butter.
- Blend until smooth, adding up to 1/2 cup squash cooking liquid if necessary to make a puree.
- Serve topped with remaining onions and butter. This can be kept hot in a warm oven if you need. Makes about 6 cups
Nutrition
- Calories: 125
- Fat: 5.5
- Carbohydrates: 18
- Protein: 3
For a video demo on how to peel and cut a butternut squash, check out this butternut squash soup with coconut relish recipe and video!
5 Comments
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You had me just seeing the title in Feedly. The caramelized onions part instantly struck me as a stroke of genius. But the rest of the ingredients really have my mouth watering. Normally I’d use frozen butternut squash which I always have in my freezer (being my standard substitute for potatoes), but since I don’t have any red onions and have to go to the store anyway, I’ll pick up a fresh one.
Enjoy! I took the rest to a brunch yesterday and it was gone, fast. Frozen butternut would definitely work, too! I need to remember that in the future.
hmmm caramelized onions.. mmmmmm.. coincidentally, I have 2 butternuts left over from my last summer basket, 2 weeks ago. This looks good.. hee hee
My daughter makes a butternut spread with caramelized onion and puts dollops on toasted bread, spread with feta. OMG!
Hila, I’m the cool mom now because I turned my college kids on to your channel and blog. So, from Georgia Tech, University of Georgia, and University of Colorado at Colorado Springs: We love you! Best to you and your growing family and thanks for bringing my family together through food and love.
Holy crackers! OMG indeed, Aimee. That sounds totally delicious with the feta cheese on top. Lucky me, I have another butternut squash just sitting around waiting to get turned into spread. 🙂
I’m so glad you wrote. I love hearing happy family and food stories. XOXO