Nice squash recipe. I even like it, and I am not a fan of squash.
- Carbohydrate 61.6566138251898 g
- Cholesterol 30.503125 mg
- Fat 11.987228772769 g
- Fiber 9.07650000021048 g
- Protein 5.14624681922468 g
- Saturated Fat 7.38878282887073 g
- Serving Size 1 1 Serving (490g)
- Sodium 393.039202732278 mg
- Sugar 52.5801138249794 g
- Trans Fat 0.948408006830695 g
- Calories 340 calories
Step-by-step
- Heat oven to 400?.
- Trim the ends from the squash, then halve lengthwise, discarding the seeds.
- Transfer the squash, cut side up to a rimmed baking sheet lined with parchment or foil.
- Season with the salt and pepper and top with the shallots, honey, thyme and butter.
- Cover the squash with foil.
- Roast until softened, 45 to 60 minutes.
- Unvocer and set aside until cool enough to handle.
- Working in batches, scoop some of the softened squash and shallot from the peels into a food processor.
- Puree the squash mixture until smooth.
- Transfer to a serving bowl.
- Repeat with the remaining squash and shallots.
- Serve warm. Can be made and refrigerated for up to 2 days ahead.
Home cooks routinely fail by boiling squash or crowding the baking sheet, trapping moisture that prevents the essential Maillard reactions from developing on the vegetable's surface. Setting the oven to 400 degrees Fahrenheit provides enough dry heat to evaporate excess water while caramelizing the natural sugars present in the flesh. Spacing the halves cut side up allows steam to escape efficiently during the initial covered phase before the foil is removed for browning.
Chemistry dictates the flavor profile here through the interaction of honey, butter, and the roasting squash. As the squash heats, its cellular walls break down, releasing starches that convert into simple sugars. Combining these sugars with the exogenous sweetness of honey and the milk solids in unsalted butter creates complex thermal browning compounds when exposed to dry oven heat.
Fresh thyme sprigs release volatile aromatic oils directly into the roasting environment under the foil tent, infusing the lipids in the butter. Shallots undergo a similar transformation, mellowing their sharp sulfur compounds into savory depth as they roast alongside the squash for forty-five to sixty minutes. Discarding the woody thyme stems before blending ensures the final texture remains completely velvety without fibrous green fragments.
Processing the warm roasted flesh in batches inside a food processor mechanicalizes the homogenization of fat and water phases. Unsalted butter provides dairy fat emulsions that coat the tongue, carrying both the pepper heat and the herbal aromatics evenly across the palate. Storage for up to two days requires refrigeration in a sealed container, though gentle reheating on the stove may necessitate a splash of water to restore fluidity.
