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.
This side dish goes great with pork, chicken and white fish! It is slightly sweet and goes well with more savory proteins.
@kellyscleankitchen Brown Butter Acorn Squash Purée #sidedish #recipe #sidedishrecipe ♬ original sound - Chef Kelly Scott
Brown Butter Acorn Squash Puree
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves: 4
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.
Leave A Comment