Brown Butter Acorn Squash Puree

This puree can be made with any squash or sweet potato and is a great side dish! You can substitute the brown butter with normal butter, ghee, or fat of your choosing.

Ingredients:

• 2 acorn squash
• olive oil
• salt
• 1/2 cup – 1 cup brown butter (as needed)
• smoked paprika to taste
• garlic powder to taste

Preparation:

STEP 1.

Preheat oven to 400*F

STEP 2.

Halve the acorn squash and scoop out the seeds. Coat the flesh side with olive oil and salt and lay face down on a parchment paper lined baking sheet. Bake until they are very soft, around 45 minutes.

STEP 3.

Scoop the flesh of the squash into a blender. Add just enough melted brown butter to blend, add a little at a time to determine this. Add around 1 tbsp of salt, smoked paprika, and garlic powder. These seasonings are to taste, so I like to start with a little, then blend and taste to see if I need more. Blend thoroughly, adding more melted butter if needed. Taste for flavor and serve.

STEP 4.

This stores well in the fridge for up to 5 days. Reheat in a pot, stovetop.