Puréed Winter Squash & Carrots with Tangerines & Brown Butter

By Yankee Magazine

Nov 24 2013

Photo Credit : Kristin Teig

Bright-orange squash and carrots are puréed with tangerine juice and zest to make this light side dish, topped with a nutty brown butter. You can make this dish up to a day ahead and reheat before serving.


6 servings


3-1/2 pounds peeled butternut squash (or other winter squash) flesh, cut into 1-inch pieces (from 4 pounds of whole squash)
2 large carrots or 4 small carrots, peeled and cut into 1-inch pieces
Zest from 2 tangerines, about 2 teaspoons
1/3 cup tangerine juice (from the same 2 tangerines)
2 tablespoons honey
Kosher or sea salt and freshly ground black pepper to taste
2 tablespoons salted butter, plus more for dish


Butter a medium-size (2-quart) casserole dish; set aside. Bring a large pot of water to boil over high heat. Add the squash and carrots, and cook until tender when tested with a small, sharp knife, about 12 minutes. Drain.

Working in batches, transfer the vegetables to a food processor and blend, adding some of the zest, tangerine juice, and honey to each batch. Place the puréed vegetables into the prepared casserole dish. Stir in salt and pepper to taste.

In a small skillet, melt the butter over medium-low heat. Cook until it just begins to turn a rich amber color, 2 to 3 minutes. (Watch the butter carefully so that it doesn’t burn.) Stir half the butter into the cooked vege­tables; drizzle the remaining butter on top. You may cover and refrigerate the dish for up to a day, or serve immediately. To reheat, warm the casserole in a 325° oven until hot, 10 to 12 minutes.