Butternut Squash Purée with Crispy Sage and Pome Seeds
This butternut squash purée is a simple but elegant dish that's perfect for fall. The squash is roasted until tender and slightly browned, then puréed until smooth and creamy. The purée is then topped with crispy sage leaves, pomegranate seeds, and toasted pine nuts. The sage leaves add a savory note, the pomegranate seeds add a bright pop of color and tartness, and the pine nuts add a nutty crunch. This dish is sure to impress your guests, and it's easy to make ahead of time.
Butternut squash purée is a classic fall dish that's easy to make and always a crowd-pleaser. But what if you could take this classic dish to the next level? That's where this recipe comes in. By roasting the squash until it's slightly browned, you develop a deeper, more complex flavor. And by adding crispy sage leaves, pomegranate seeds, and toasted pine nuts, you create a dish that's both visually appealing and incredibly delicious.
Butternut Squash Purée with Crispy Sage and Pome Seeds Butternut Squash Purée with Crispy Sage and Pome Seeds Butternut Squash Purée with Crispy Sage and Pome Seeds Butternut Squash Purée with Crispy Sage and Pome Seeds
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • One 3-pound butternut squash, peeled, seeded, and cubed
  • 3 tablespoons of olive oil, divided
  • 1/2 teaspoon of dried thyme
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 12 fresh sage leaves
  • 1/2 cup of pomegranate seeds
  • 1/4 cup of toasted pine nuts (optional)
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine butternut squash, 2 tablespoons of olive oil, thyme, salt, and pepper. Toss to coat.
  3. Spread squash mixture on a baking sheet and roast in preheated oven for 25-30 minutes, or until tender and slightly browned.
  4. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
  5. Add sage leaves and cook until crispy, about 1-2 minutes per side.
  6. Remove squash from oven and transfer to a blender or food processor.
  7. Purée until smooth and creamy, adding a little water or vegetable broth if needed to achieve desired consistency.
  8. Serve squash purée immediately, topped with crispy sage leaves, pomegranate seeds, and toasted pine nuts, if desired.
Why It Works
  • Roasting the squash until it's slightly browned develops a deeper, more complex flavor.
  • Adding crispy sage leaves adds a savory note.
  • Adding pomegranate seeds adds a bright pop of color and tartness.
  • Adding toasted pine nuts adds a nutty crunch.