Ingredients
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Key Ingredients
COFFEEMATE®
Hazelnut Flavored Coffee Creamer
Make It
Step 1
Preheat oven to 400° F. Arrange butternut squash in a 13 x 9-inch baking pan, skin-side-down. Rub flesh with a little olive oil; season with salt and pepper. Top with thyme sprigs, if desired.
Step 2
Bake for 45 to 50 minutes or until tender. Cool, then scoop flesh out of squash.
Step 3
Melt butter in large saucepan over medium heat. Add onion; cook, stirring frequently, for 4 to 6 minutes or until soft. Add garlic; cook for 30 seconds or until fragrant. Add broth and cooked squash; bring to a boil, stirring occasionally. Reduce heat to medium-low; cook, stirring occasionally, for 12 to 15 minutes. Stir in Coffee mate natural bliss Creamer. Remove from heat.
Step 4
Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm topped with toasted hazelnuts and fresh thyme.
*To toast hazelnuts, place in a dry skillet over medium heat, shaking pan or stirring occasionally, for 10 to 15 minutes or until fragrant. While nuts are still warm, wrap them in a kitchen towel and rub vigorously to remove the skins. It’s okay if a few skins cling to the nuts.
15 ounces butternut squash puree or 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin may be used in place of fresh squash.
