Butternut Squash Puree with Caramelized Onions
- Author: Hilah Johnson
- Cook Time: 20 mins
- Total Time: 20 minutes
- Yield: 10 1x
- 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
- 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