Ingredients

The following ingredients have 8 Servings
  • 1 butternut squash (around 2.5 lbs)
  • 2 large sweet potatoes (around 2 lbs. total)
  • 6 tablespoons salted butter
  • 4 tablespoons maple syrup
  • 1 tablespoon finely chopped fresh rosemary (plus more for garnish)
  • kosher salt and black pepper (to taste)
  • 1/2 cup heavy cream

Instruction

  • Preheat your oven to 375 degrees F. Line a rimmed baking sheet with foil (highly recommended).
  • While the oven is preheating, brown the butter. In a small or medium pot, melt the butter (6 tablespoons) over medium-high heat. Stir or whisk constantly, until butter begins to foam and turns brown, emitting a nutty fragrance. Immediately remove from heat. Set aside.
  • Mix 2 tablespoons of the brown butter in a small bowl with 2 tablespoons of the maple syrup. Set aside.
  • Cut the sweet potatoes in half lengthwise. Cut the butternut squash in half lengthwise and use a spoon to remove and discard the seeds and pulp from the center. Use a small knife (I like serrated) to score the cut sides of the squash and potatoes in a crosshatch pattern, about 1/4" deep. Place cut side up on the prepared baking dish.
  • Brush the brown butter and maple syrup mixture generously on the cut sides of the potatoes and squash. Pour any extra into the butternut squash cavities. Season with salt and pepper (not too much - you can always add more). Sprinkle with the fresh chopped rosemary (1 tablespoon).
  • Roast at 375 degrees F for 45 - 60 minutes, or longer if needed. You should be able to pierce the flesh of the potatoes and squash easily with a fork. Allow to cool for a few minutes.
  • Scoop the squash and potatoes from their peels using a spoon and place in a large bowl. Discard the skins and foil. Add 2 more tablespoons of the brown butter, the remaining 2 tablespoons of the maple syrup, and the heavy cream (½ cup). Use an electric mixer to mix together, or a potato masher for a more rustic texture. Season to taste, if necessary.
  • Transfer to a serving bowl or platter. Use a spoon to carve smooth indents and ridges in the top. Spoon the remaining 2 tablespoons brown butter on top of the puree, along with some freshly cracked black pepper. Serve.