TWICE BAKED ROASTED BUTTERNUT SQUASH PUREE WITH PARMESAN AND SAGE RECIPE

TWICE BAKED ROASTED BUTTERNUT SQUASH PUREE WITH PARMESAN AND SAGE RECIPE image

Yield 4-6 People

Number Of Ingredients 6

1 small to medium butternut squash
1 Tablespoon/14g butter, melted
2 oz/ 56g crÃÂ¨me fraiche
2 oz/56g grated Parmesan cheese, divided
4 or 5 fresh sage leaves
Salt and pepper to taste

Steps:

Preheat oven to 400 degrees. Slice butternut squash in half and scoop out seeds. Rub the insides with melted butter; season with salt and pepper. Lay the squash halves cut-side down on a parchment-paper-lined baking sheet. Tuck a few sage leaves under each squash cavity and place in the oven. Roast the squash until very soft and fork tender, 35 to 40 minutes. Remove from the oven and set aside until cool enough to handle. Scoop out the flesh from the squash halves and place in food processor. PurÃÂ©e with the crÃÂ¨me fraiche and half of the Parmesan cheese until silky smooth. Add more salt and pepper if needed. Fill gratin dishes with mixture. Sprinkle tops with the rest of the Parmesan and bake until golden brown in spots and warm throughout, about 15 minutes. Serve warm with an extra pinch of flaky sea salt on top.