Brown Butter Mashed Butternut Squash
Whipped butternut squash, with a velvety texture, and a rich, nutty flavor from the addition of browned butter makes a healthy but luxurious side dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Bring a pot of water to a simmer. Place the butternut squash cubes in a steamer basket and steam until tender, about 15 minutes.
While the squash is cooking, heat a pan over medium-low heat. Add the butter, let it melt and start to foam. Stir frequently until the butter becomes golden in color and some brown bits start to collect at the bottom. Be careful not to burn the butter.
Remove from the heat, and add the sage. The butter will foam slightly when you do this.
Add the cooked butternut squash to a blender or food processor, then add the sage-butter mixture, salt, and a few grinds of pepper. Puree until smooth.
If the puree is a bit to liquidy, return to a pan and cook off some of the liquid.
Adjust the seasoning with salt and pepper, to taste.
Calories: 88kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 587mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 299.7% | Vitamin C: 35.6% | Calcium: 7.1% | Iron: 5.8%