Butternut Squash With Saffron

  • Butternut Squash With Saffron. This makes an excellent side dish for just about anything.

    Butternut Squash With Saffron. This makes an excellent side dish for just about anything. Goran Kosanovic for The Washington Post

 
Posted10/25/2017 5:50 AM

This makes an excellent side dish for just about anything. The prepared squash can be refrigerated for up to 3 days.

Large pinch saffron threads

 

2 tablespoons boiling water

1 pound peeled butternut squash, cut into chunks

¼ cup heavy cream

Kosher or sea salt

Place the saffron in a small bowl and pour the water over it. Let steep for at least 5 minutes.

Place the chunks of squash in a steamer basket; cover and steam over several inches of boiling water in a saucepan (medium-high heat), until they are tender.

Transfer to a food processor; add the saffron and its water and the heavy cream; pulse to form a puree. (Alternatively, you can use a potato masher to break down the tender squash in a mixing bowl with the saffron mixture and heavy cream, for a coarser texture.)

Season lightly with salt and serve warm.

Serves 4

Nutrition | Per serving (using ½ teaspoon salt): 80 calories, 1 g protein, 8 g carbohydrates, 6 g fat, 4 g saturated fat, 20 mg cholesterol, 150 mg sodium, 1 g dietary fiber, 2 g sugar

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