Serves 8
45 min
Butternut Squash Puree with Caramelized Onions
Recipe GLPRbee8fe58bb2840
A silky, velvety puree of roasted butternut squash enriched with yogurt and Parmesan, topped with sweet caramelized red onions and garlic-infused butter. The warm spices of thyme, nutmeg, allspice, and black pepper create a sophisticated, earthy flavor perfect as an elegant side dish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2.5 to 3 pounds butternut squash
4 tablespoons butter, divided
1 medium red onion, thinly sliced
1 teaspoon salt, divided
¼ teaspoon black pepper
1 clove garlic, minced
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup plain yogurt
1 ounce grated Parmesan cheese
Directions
Wash the butternut squash under cold running water. Using a sharp knife, carefully cut the squash in half cross-wise to separate the cylindrical top portion from the bulbous bottom section.
Trim away the stem end and the small bottom tip with a paring knife. Using a vegetable peeler, peel the skin from each half by working from the narrow end toward the wider end, rotating as you go.
Cut each peeled half in half lengthwise, creating four large quarters total.
Using a sturdy spoon, scrape out all the seeds and stringy fibers from the interior of the bottom quarters. Discard the seeds and fibers.
Cut the squash flesh into large chunks approximately 2 to 3 inches in size. Place the chunks into a large pot and add about 2 cups of water. Cover the pot tightly with a lid and bring to a boil over high heat. Steam for 10 to 15 minutes until the squash is very tender and easily pierced with a fork.
While the squash steams, heat the butter in a large skillet over medium-high heat. Once melted, add the sliced red onion and ½ teaspoon of salt. Stir occasionally and cook for 5 to 7 minutes until the onion softens and begins to caramelize.
Add the minced garlic, dried thyme, nutmeg, allspice, and black pepper to the skillet. Reduce the heat to medium and cook, stirring frequently, for another 1 to 2 minutes until fragrant, being careful not to burn the garlic.
Drain the steamed squash pieces, reserving about ½ cup of the cooking liquid. Transfer half of the caramelized onion mixture to a small bowl and set aside for garnish. Pour the remaining onions and butter from the skillet into a food processor or blender.
Add the drained squash, the remaining ½ teaspoon of salt, yogurt, and grated Parmesan cheese to the food processor or blender. Blend on high speed until completely smooth and creamy, adding reserved squash cooking liquid a little at a time as needed to achieve a velvety puree consistency.
Transfer the puree to a serving dish or individual bowls. Top with the reserved caramelized onion mixture and drizzle any remaining butter from the skillet over the top. Serve immediately, or keep warm in a 200°F oven until ready to serve.
