Butternut Squash Puree with Fontina Cheese, Fresh Thyme, and Brown Butter
Butternut Squash Puree with Fontina Cheese, Fresh Thyme, and Brown Butter is a delicious side dish for Thanksgiving dinner or any holiday meal or fall family gathering.
Servings 6 people
- 2 pounds butternut squash
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter at room temperature, divided
- 1/2 cup shredded Fontina cheese
- 1 teaspoon fresh thyme leaves
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.
Serving: 0.5cup | Calories: 188kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 192mg | Potassium: 539mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16420IU | Vitamin C: 32.3mg | Calcium: 135mg | Iron: 1.1mg