Author Notes: Nothing says autumn like this fragrant, beautiful puree. - vrunka
- 1 butternut squash, peeled, seeded and cubed into 1" pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1 cup whole milk
- 2 tablespoons butter
- 16 fresh sage leaves
- 1 teaspoon honey
- Preheat oven to 400 degrees.
- On a large cooking sheet, combine butternut squash, oil and salt.
- Roast the butternut squash for 20 minutes, stirring once halfway through. Remove from oven.
- Push the squash pieces through a ricer into a large bowl. Stir in milk and cream and set aside.
- In a shallow pan on the stovetop, melt the butter over medium heat. Once it starts foaming, skim the foam.
- Raise heat to medium high then drop the sage leaves in in batches, submerging them in the butter for 5-10 seconds until they become crisp, but before they turn brown. Remove them one by one as they finish and set aside. Repeat with all remaining sage leaves.
- Once you've fried all the sage leaves, remove pan from heat. Stir in the honey and then pour the butter mixture over the squash. Top with the fried sage leaves and serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree