Butternut Squash Puree

Instructions

1. Prepare the squash
   Preheat oven to 400°F (200°C). In a large bowl, toss the butternut squash cubes with olive oil, salt, and pepper until evenly coated. Spread in a single layer on a rimmed baking sheet.
2. Roast the squash
   Roast the squash in the preheated oven for 30-35 minutes, stirring halfway through, until the squash is very tender and lightly caramelized around the edges. A fork should easily pierce through the pieces.
3. Brown the butter
   While the squash is roasting, heat the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter becomes fragrant and turns a light golden brown color with tiny dark flecks, about 3-4 minutes. Remove from heat immediately and stir in the nutmeg and cinnamon.
4. Puree the squash
   Transfer the roasted squash to a food processor. Add the brown butter mixture, warm heavy cream, maple syrup (if using), and thyme leaves. Process until completely smooth, stopping to scrape down the sides as needed, about 1-2 minutes.
5. Season and serve
   Taste the puree and adjust seasonings as needed, adding more salt, pepper, or maple syrup if desired. Transfer to a serving bowl, drizzle with a bit of olive oil if desired, and garnish with additional fresh thyme leaves. Serve warm.