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Butternut Squash Puree with Caramelized Onions

5 from 2 reviews

Ingredients

Scale
  • 2.53 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

  1. 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.
  2. Meanwhile, melt butter in a large skillet and add onion and half the salt and the pepper.
  3. 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.
  4. In a food processor or heavy duty blender, add cooked squash, remaining 1/2 teaspoon salt, yogurt, Parmesan, and half the onions and butter.
  5. Blend until smooth, adding up to 1/2 cup squash cooking liquid if necessary to make a puree.
  6. Serve topped with remaining onions and butter. This can be kept hot in a warm oven if you need. Makes about 6 cups

Nutrition

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