Maple Browned Butter - Butternut Squash - Perfect Holiday Side Dish + Keto Friendly
This recipe got all thumbs up from my family, which of course gave me great Mama Julie Joy!!! Not only is this recipe delicious but it is also easy. It is perfect for any night of the week or for a special occasion meal.
I like to brown a large batch of this butter and store it in these little containers in the freezer so I have it ready to go anytime. This saves time and energy. Doing it this way allows you to cook and clean only one time, but have this ingredient ready to go for many meals.
Browning butter couldn't be any easier. First get a sauce pan that is large enough to hold whatever amount of butter you want to brown. Melt your butter on medium heat. Stay near your butter and stir frequently, as you don't want to burn it. Keep stirring occasionally and keep an eye on your butter because it will go from not brown enough to done in a moment.
This is what it looks like when it is done. You will know it is done not only by the color, which is a beautiful dark caramel, but also by the smell. When it is done it will have a beautiful nutty aroma. I recommend you watch the video for better visualization of the process.
One more time saving tip, is to keep butternut squash ready to go in the freezer. If I happen to grow a lot in the garden one year or find a good deal at the store, I cook it in hot salted water, puree it, and then freeze it in 2 cup containers. If you want you can make it all into the Maple Browned Butter recipe here, or you can leave it plain in case you want to make it into other dishes as well.
Maple Browned Butter - Butternut Squash
40 ounces butternut squash, cooked
1/4-1/3 cup browned butter ( I used 1/3 cup but some might like less. Adjust to your taste. )
1/2 cup heavy whipping cream
1/4 cup Lakanto maple flavored syrup
1 teaspoon salt
1/2 teaspoon nutmeg, freshly grated or ground
1/3 cup ( 1.5 oz ) chopped pecans
1 Tablespoon Lakanto "Golden" Monkfruit
Preheat your oven to 350° F.
Combine all the butternut squash ingredients in your food processor. Process until smooth and creamy. Spray your baking dish with non-stick spray for easier clean up. The baking dish I used in the video was 12" X 8" and 2" deep. Pour in the butternut squash mixture and bake for approximately one hour. Remove the dish and leave the oven going. Sprinkle on the chopped pecans and Lakanto Golden Monkfruit. Bake for another 10-15 minutes.
If you are not concerned with carbohydrates, feel free to use regular brown sugar.
Above is the Lakanto Maple Syrup that I use frequently in recipes. If you however are not concerned with sugar and or carbohydrates, go ahead and use regular maple syrup. I get this product from Amazon and I use the subscribe and save program to save a little bit of money.
This is what whole nutmeg looks like. I keep this on hand so that I can easily grate them for any dish I want to make. You can use pre ground nutmeg if that is all you have. Whenever possible, I do recommend you buy a few whole nutmeg and keep them on hand. If your a coffee fan, fresh grated nutmeg is delicious in your coffee or grated on top of any whipped cream topper!
What really made me happy about this recipe is that it got 5 out of 5 thumbs up from my family members. I hope your family or loved ones enjoy it as much as mine did. Happy Eating!