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. The tough butternut squash becomes sweet and tender under the heat of the oven, its cheerfully vibrant orange flesh turning soft and scoopable in under an hour.
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.
Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage Recipe
Butternut squash and sage are paired together and topped with Parmesan in this creamy and comforting side dish.
- 1 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.
Amount Per Serving: Calories: 161Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 373mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Heidi @ Food Doodles says
This looks amazing! I can't get the idea of a twice baked squash out of my head. Mmm!
seriously, this dish was AMAZING. didn't have creme fresh, so i used greek yogurt it its place. i ended up using more cheese than called for to top the dish with, and browned it slightly under the broiler. i can't wait to make this for thanks giving. really, hats off!
ok, so i made this again, this time for thanks giving. i doubled the recipe, and this time used creme fresh. i also added a little extra cheese. there were some leftovers, since i doubled the recipe.. but let me say, that the leftovers made an AWESOME, unique dip for gluten free crackers! seriously, it was like a classy cheese dip.
this recipe is so simple and amazing, it's my new favorite.
Mary @ Fit and Fed says
I love butternut squash and I have fresh sage in the garden which I really appreciate this time of year. I can just imagine the concentrated flavor in this when it's been roasted twice!
Jeanne @ Cooksister says
You had me at hello. I absolutely adore butternut and it's sou ly good when it's roasted - and we haven't even got to the creme fraiche and Parmesan yet. Swoon!
This looks amazing but I'm wondering if you don't have those little baking dishes can you return the squash to the gourds and bake again or does that cause problems?
You don't need individual baking dishes, you can put the puree in any oven safe dish. Once the butternut squash is fully cooked the shells will be too soft to stuff and return to the oven so you will need to use another dish.
Thank you so much, can't wait to try this!