Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage

By sz8jm9

A creamy comforting dish that captures the flavors of early fall.
Prep Time: 15 minutes
Cook Time: 1 hour
Serving Size: Serves 2 to 4

Ingredients

• 1 small to medium butternut squash
• 1 Tablespoon/14g butter, melted
• 2 oz/ 56g crème fraiche
• 2 oz/56g grated Parmesan cheese, divided
• 4 or 5 fresh sage leaves
• Salt and pepper to taste

Details

Preparation time 15mins
Cooking time 60mins
Adapted from gourmandeinthekitchen.com

Preparation

Step 1

Preheat oven to 400 degrees.

1) Slice butternut squash in half and scoop out seeds. Rub the insides with melted butter; season with salt and pepper.

2) Lay the squash halves cut-side down on a parchment-paper-lined baking sheet. Tuck a few sage leaves under each squash cavity and place in the oven.

3) Roast the squash until very soft and fork tender, 35 to 40 minutes. Remove from the oven and set aside until cool enough to handle.

4) Scoop out the flesh from the squash halves and place in food processor. Purée with the crème fraiche and half of the Parmesan cheese until silky smooth. Add more salt and pepper if needed.

5) Fill gratin dishes with mixture. Sprinkle tops with the rest of the Parmesan and bake until golden brown in spots and warm throughout, about 15 minutes.

Serve warm with an extra pinch of flaky sea salt on top.