Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Squash Court
Print
Total:
50 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
  • Melted butter, for brushing
  • 1 tablespoon kosher salt, plus 1 teaspoon
  • 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
  • 3 cups chicken or vegetable stock
  • 4 tablespoons honey
  • 1 teaspoon minced ginger
  • 4 ounces heavy cream
  • 1/4 teaspoon nutmeg

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Spiced Squash Soup

Recipe courtesy of Bal Arneson

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Curried Butternut Squash Soup

Recipe courtesy of Ellie Krieger

Pumpkin (Squash) Soup

Recipe courtesy of David Rocco

On TV

So Much Pretty Food Here