Traditionally, butternut squash puree is served with a ton of butter, salt and pepper. Here, I cut the need for all the butter by pumping up the butter flavor with browned butter. Then I add onions and sage for flavor that will make you swoon. It tastes so luscious and so naughty, you will swear I’m lying to you! But, I’m not.
And, I have a top secret short cut for this dish. I use frozen butternut squash puree instead of the fresh squash. I tested the recipe using both and I promise you, there is no difference in flavor or texture. If you are afraid the long, icy finger of your great great grandmother will poke you in the eye if you use my secret short cut, then by all means, buy the fresh butternut squash! Peel it, seed it, dice it, boil it or roast it, and finally, mash it. As for me, I use the frozen stuff. Ouch! Ouch! Ouch! I think I’ve been poked by an ancestor!
- 2 teaspoons butter
- 1 half large sweet onion, peeled and grated
- 10 ounce box of frozen butternut squash (or fresh if you are afraid)
- 1 tablespoon dry rubbed sage
- sea salt and black pepper to taste
Heat the butter in a medium sauce pan over medium heat until lightly browned and fragrant. It should smell nutty and be lightly browned.
Meanwhile, using a box grater, grate the onion. You will end up with a lot of juice and some onion pulp. I like to grate the onion for this recipe because the pureed squash is so nice and smooth. I don’t like a slippery hunk of onion showing up in my mouth. Grating the onion is perfect for this dish.
Add the grated onion and the juices to the browned butter and saute until most of the juices have evaporated. Add the sage and saute for another minute or two.
Add the squash and saute until mixed and warmed through. Add salt and pepper to taste. Place in serving bowl, garnish with fresh sage and serve immediately.
Make ahead note: This entire dish can be made the day before and reheated before serving. Yay!! I love easy, make ahead dishes for holiday meals!