Butternut Squash Puree with Fontina Cheese, Fresh Thyme, and Brown Butter
Silky smooth whipped Butternut Squash Puree with Fontina Cheese, Fresh Thyme, and Brown Butter is a delicious side dish for Thanksgiving dinner or any autumn meal or family gathering.
Preheat the oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Rub the inside with olive oil and season with salt and pepper. Roast the squash cut-side-down until tender, about 1 hour. Let the squash cool slightly, and then scoop out the flesh.
Add the warm squash to a food processor along with 2 tablespoons of butter, the cheese, and the thyme. Process until smooth.
Add the remaining 2 tablespoons butter to a small skillet over medium heat. Cook until it smells nutty and turns brown, about 5 minutes.
Transfer the squash into a serving bowl and drizzle the brown butter on top.
Serve.
Notes
Recipe Yield and Serving Size: This recipe makes about 3 cups of butternut squash puree or 6 (½-cup) servings.