Roasted Butternut Squash Purée (Edit recipe)

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This puree was inspired by a dish we had recently at our favorite restaurant in Boulder, Utah. It’s called Hell’s Backbone Grill and it’s a gem! They serve a butternut squash puree with several of their entrees. We recently enjoyed a bison tenderloin served on top of that amazing puree and knew we had to come up with one! This variation is pretty basic, but let’s the simple flavors shine. Everything roasts on a baking sheet together. A few more ingredients and spices blended up together and your next meal has a luscious puree to be paired with it. Or, if you want to serve it as a stand alone side dish, mash it all up like you would mashed potatoes, so yummy that way too. You can use a high powered blender if you want a really smooth puree, purely a personal preference there. We used an immersion blender and enjoyed the texture very much.

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PREP TIME

20 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 6

Ingredients

1.5 lb Butternut Squash, roughly 2 cups baked
1 whole organic Apple, we use a honeycrisp
.5 whole Vidalia Onion, or onion of choice, skin on
2 Tbsp Avocado Oil
.5 tsp Sea Salt
2 whole Garlic, cloves, roughly chopped
.25 tsp dried Sage
.25 tsp Black Pepper
.125 tsp ground Nutmeg
1 Tbsp Salted Butter, sub ghee for Whole30
.5 cup Bone Broth, up to 1 cup depending on preference

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425°
Cut the squash in half lengthwise and remove the seeds and clean out any remaining stringy insides, set aside. Cut the apple in half, set aside.
Pour avocado oil on a baking sheet and place squash halves, apple halves & onion on a standard baking sheet
Rub everything well with oil and place in the oven and bake for 20-25 minutes. Check the apples, if they’re softened and baked, remove to a plate and put the baking sheet back in the oven and continue roasting until onion is baked and squash is soft. Often this can take up to 45 mins to an hour depending on the size of your squash.
Once everything is baked, remove seeds/core from the apple (you can remove the skin if desired, but not required), remove the skin and ends from the onion and place both in a saucepan. Scoop the soft flesh of the squash out from the skin and add to the saucepan.
Add garlic, sage, nutmeg, pepper and butter to the saucepan.
Pour in about half a cup of the broth to start with and begin using your immersion blender to puree to the consistency you’d like. Using up to a full cup of broth as needed.
Serve with a garnish of more butter (or ghee) and fresh herbs if desired.

Notes

Roasting onions with the skin on imparts more flavor, you can remove the skin before roasting if desired. Definitely check out Hell's Backbone Grill next time you're in our beautiful state, it's worth the drive! Google it!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	86
Fat:	7 g
Carbohydrates:	6 g
Protein:	1 g
Cholesterol:	5 g
Sodium:	234 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.