Twice Baked Roasted Butternut Squash Puree w/Parmesan + Sage

We're always on the search for fresh seasonal dishes so it makes sense that we love the versatility of butternut squash. Thanks to its simplicity, butternut squash is easy to incorporate into many different types of dishes. Its easy-to-peel surface and rich, sweet flavor make it the MVP of the gourd world. Butternuts, like other winter squash, are best from early fall through winter, so roast one up!

Our friend Sylvie, from the amazing food blog Gourmande in the Kitchen has created this family favorite recipe for bringing out the delicious flavor of squash. Sylvie is masterful at creating fast and fresh recipes that focus on the quality of ingredients while only needing minimal preparation time. She understands the simplicity of pairing flavors while starting with the best ingredients possible. 

Gourmande in the Kitchen is a food blog devoted to recipes free from gluten, refined sugar, and processed ingredients with many paleo, vegan, raw and allergy-friendly options as well. Sylvie's approach is all about celebrating and embracing the clean, natural foods that our bodies crave and are the most delicious too!

This twice-baked roasted butternut squash puree with parmesan and sage offers plenty of Fall/Winter flavors. Sylvia suggests we think of it as "mashed potatoes’ sexier cousin."

Even though the short list of ingredients may seem overly simple, the classic seasonal flavors of squash and sage come together to make a creamy comforting dish that will surely capture attention on your dinner table. It's subtle -- the butternut squash becomes sweet and tender while roasted and the earthy sage offers the perfect contrast. Add in creme fraiche for a smooth silky texture and parmesan for a melted crust.

Equally fine 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. Voila! 

Ingredients

• 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

Instructions

1. 1. Preheat oven to 400 degrees.
2.  
3. 2. Slice butternut squash in half and scoop out seeds. Rub the insides with melted butter; season with salt and pepper.
4.  
5. 3. 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.
6.  
7. 4. 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.
8.  
9. 5. 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.
10.  
11. 6. 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.
12.  
13. Serve warm with an extra pinch of flaky sea salt on top.

Notes: Gluten Free, Grain Free, Vegetarian 

ENJOY!