Butternut Squash is roasted then pureed with Whiskey Oak Salty Sweet n' Smokin'!! Perfect fall meal, hot or cold.
Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
1large butternut squash, halved and seeded
1tbspolive oil, plus more for drizzling
4tspSalty Sweet n' Smokin'
2tspminced garlic
0.50medium onion, diced
0.13tspground nutmeg
2tspcurry powder
0.50tspground black pepper
34chicken or vegetable stock
12tbspbutter, to taste
• salt and pepper, to taste
1
Preheat oven to 425. On a parchment lined baking sheet, drizzle halved squash with olive oil then roast 45-50 minutes until caramelized and very tender. Set squash aside until cool enough to handle.
2
In a deep pot, heat 1 T olive oil and sauté onion and garlic with Salty Sweet n' Smokin' until soft and lightly browned. Using a spoon, scoop the squash flesh from the skin and add to the onion mixture along with 3 cups stock, nutmeg, curry, pepper and 1 T butter. Blend with a stick or standard blender until smooth and creamy (add more stock to bring to desired consistency). Salt and pepper to taste. Heat and serve with croutons if desired.
Preheat oven to 425. On a parchment lined baking sheet, drizzle halved squash with olive oil then roast 45-50 minutes until caramelized and very tender. Set squash aside until cool enough to handle.
2
In a deep pot, heat 1 T olive oil and sauté onion and garlic with Salty Sweet n' Smokin' until soft and lightly browned. Using a spoon, scoop the squash flesh from the skin and add to the onion mixture along with 3 cups stock, nutmeg, curry, pepper and 1 T butter. Blend with a stick or standard blender until smooth and creamy (add more stock to bring to desired consistency). Salt and pepper to taste. Heat and serve with croutons if desired.
