Butternut squash puree and sage are paired together and topped with Parmesan in this creamy and comforting side dish.
So, Fall seems to have pulled a fast one on me. For a moment there last week the skies covered, the temperatures dropped and I pulled out my cozy socks. As much as I had resisted it, I actually found myself welcoming a little relief from the heat of summer. And then, as quickly as the rain came, it was gone and the scorching heat returned with a vengeance.
Thankfully that brief respite was just enough time to get me in the mood for cooler days and comforting meals like this butternut squash puree with Parmesan and sage.
This is silky, soothing stuff and always goes in a flash at my house. That scraping you heard … that was my fork scooping up the last mouthful.
This twice-baked roasted butternut squash puree with Parmesan and sage offers plenty of Fall flavor and is sure to be met with eager forks in your home as well. Think of it as mashed potatoes’ sexier cousin.
Now at first glance it may not sound like anything special when you read the short list of ingredients but the subtle contrasts and restrained flavors quietly demand your attention.
Two classic seasonal flavors: squash and sage come together to make a creamy comforting dish that captures the best of the early fall season.
Delicate and earthy sage offers a gentle contrast to the slightly sweet and nutty flavor of the roasted butternut squash, while crème fraiche rounds out the dynamic duo making the whole thing sublimely silky. The Parmesan is the finishing touch that brings it all together under a cheesy melted crust.
Equally at ease as an appetizer or side dish this roasted butternut squash puree is a natural for casual dinners and holiday occasions alike. Plus it boasts a nice amount of fiber, vitamins A and C and potassium although frankly I don’t need much convincing to grab another helping.
Luckily it’s every bit as delicious in the sweltering heat as it is a cool rainy day.
Serves Serves 2 to 4
A creamy comforting dish that captures the flavors of early fall.
15 minPrep Time
1 hrCook Time
- 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
- Preheat oven to 400 degrees.
- Slice butternut squash in half and scoop out seeds. Rub the insides with melted butter; season with salt and pepper.
- 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.
- 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.
- 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.
- 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.
Gluten Free, Grain Free, Vegetarian
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