Pureed Butternut Squash with Sage and Toasted Almonds
Creamy squash infused with aromatic herb butter and finished with a crunch.
Why This Recipe Works
Using the microwave allows the squash to steam in its own moisture, preserving its vibrant color and natural sweetness. Infusing the butter with fresh sage provides a savory counterpoint to the nutty crunch of toasted almonds.
Instructions
Place the squash and water in a large microwave-safe bowl and cover tightly with plastic wrap. Poke a few small holes in the plastic to allow steam to escape.
Microwave the squash on high until it is completely tender and easily pierced with a fork, about 12 to 15 minutes. Let the bowl sit undisturbed for 5 minutes, then carefully remove the plastic and drain any excess liquid.
Melt the butter in a small skillet over medium-low heat. Stir in the sage and cook until the butter is foaming and the herb is fragrant, about 2 minutes.
Transfer the steamed squash to a food processor and add the sage butter, salt, and pepper. Process the mixture until it is perfectly smooth, about 30 seconds, stopping once to scrape down the sides of the bowl.
Transfer the puree to a serving bowl and sprinkle the toasted almonds over the top. Serve hot, while the puree is still light and fluffy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
The puree can be made up to 2 days in advance and reheated in the microwave or over low heat on the stovetop; add the toasted almonds just before serving to maintain their texture.
