Butternut Sqush Puree

By Dianewaldron

Ingredients

• 3 Butternut Squash (2lbs each)
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 small shallots, halved
• 4 tablespoons honey
• 6 sprigs fresh thyme
• 6 tablespoons unsalted butter

Preparation

Step 1

Heat oven to 400 degrees. Trim ends from squash, then halve lengthwise, discarding seeds. Place squash, cut-side up, on rimmed baking sheet lined with parchment or foil. Season with salt and pepper; topw ith shallts, honey, thyme, and butter.
Next, cover squash with foil. Roast til softened, 45-60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop softened squash and shallots from peels into food processor.
Last, Puree the squahs mixture til smooth. Transfer to serving bowl. Repeat with remaining squash and shallots. Serve warm.

*Can cover and refrigerate the puree for up to 48 hours. To rewarm, heat in a covered saucepan over low heat for 10 minutes.