| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 2 cups, pureed |
Ingredients
- About 6 pounds butternut squash (preferably 2 large squash)
- 2 sticks unsalted butter
- 4 tablespoons finely chopped fresh sage leaves
- 3 tablespoons finely chopped fresh rosemary leaves
- 4 tablespoons sugar
- 1/2 cup balsamic vinegar
- 1/2 cup dark unsulphured molasses
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 269 |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Sugar | 18 g |
| Protein | 2 g |
| Cholesterol | 35 mg |
| Sodium | 555 mg |
Reviews
I used packaged fresh butternut squash from Whole Foods. Followed recipe up to roasting. Did not puree. Didn’t have molasses so used just a few drops of pomegrante molasses.It was delicious.
I should have stopped after roasting the squash…it was best at that point. Pureeing it only made it very dry and pastelike. Had to add significant liquid…half & half to make it creamy. The balsamic vinegar and molasses , however, are great together and added a depth of flavor to the squash when caramelized.
I made this for a dinner party. I kept it partially chunky. Everyone loved this and wanted the recipe. I used NuStevia instead of regular sugar to try to pretend it was healthier,;) I loved the vinegar in it, it cut the sweetness. I would make again.
The sauce had too heavy a flavor for the acorn squash which tastes delicious naturally. It was too strong and way too sweet. Next time I’d roast it with a little butter and a hint of maple syrup, Also there is no need to puree it.
Made this as an afterthought side dish for Thanksgiving dinner and it was fabulous! Quite a hit with everyone except for my vegetable-hating son. I didn’t find the vinegar to be overpowering at all. I couldn’t find fresh sage and had to substitute 1/3 as much dried. I also did not puree–wonderful! While I haven’t tried it pureed, I think I prefer it this way–and it eliminates a messy step!
The flavor was wounderful. I roasted some root veggies the same way and made a root veggie and squash stew/soup. The family loved it!
The flavor was delightful. I had trouble not eating it all before dinner!
This was delicious! The whole house smelled wonderful for hours. The combination of vinegar and molasses is just right.
Made this for Thanksgiving this year. It was wonderful, however, since we already had so many wonderful dishes, it kind of got lost. I would make this with say a pork roast and have this on the side where it would get more focus as it is very tasty. Will make again.