brown butter rosemary–thyme butternut squash purée
ingredients
- •1 medium butternut squash, peeled and cubed
- •2–3 tablespoons olive oil
- •salt, to taste
- •2–3 tablespoons butter
- •1 small sprig fresh rosemary
- •1–2 sprigs fresh thyme
- •2–4 tablespoons heavy cream or broth (adjust for desired consistency)
- •½–1 teaspoon maple syrup or honey (optional)
instructions
preheat your oven to 400°f (205°c). toss the butternut squash cubes with olive oil and a pinch of salt. spread them evenly on a baking sheet and roast for 30–40 minutes, stirring halfway through, until golden and caramelized. pour in a small pan, melt the butter over medium heat. add the rosemary and thyme, allowing the butter to bubble and foam until it turns golden and develops a nutty aroma, about 3–5 minutes. remove the herbs or leave them in if you prefer. transfer the roasted squash to a blender or food processor. pour in the brown butter, including the herbs if desired. add 1–2 tablespoons of cream or broth. blend until smooth, adding more liquid as needed for a silky, spoonable texture. taste and adjust the seasoning with more salt if needed. for added brightness, stir in maple syrup or honey, if using.