Creamy Roasted Butternut Squash Puree Recipe
This Butternut Squash Puree recipe offers a smooth, creamy side dish made from roasted butternut squash. It’s simple to prepare and perfect for use as a healthy side or base for soups and sauces. Roasting the squash enhances its natural sweetness, resulting in a delicious and nutritious puree.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 whole butternut squash
- 1-2 tablespoons olive oil
Instructions
- Prepare the squash: Using a sharp knife, cut the stem end off the butternut squash and carefully slice it in half lengthwise.
- Remove seeds: Scoop out the seeds and fibrous guts from each half using a large spoon. Reserve the seeds if you wish to roast them separately.
- Apply olive oil: Drizzle olive oil evenly over the cut side of the squash halves to help with roasting and flavor.
- Arrange for roasting: Place the squash halves cut side down on a baking sheet lined with parchment paper. Poke the skin a few times gently with a fork to allow steam to release during baking.
- Bake the squash: Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes, or until the flesh is fork-tender. Note that larger squash may require additional cooking time.
- Cool the squash: Remove the squash from the oven and allow it to cool completely to make handling easier and safer.
- Puree the flesh: Scoop the soft flesh out of the skin and place it into a food processor bowl. Process until completely smooth to achieve a creamy puree texture.
Notes
- Roast the seeds separately for a crunchy snack.
- Adjust baking time based on the size of your butternut squash; larger squash may need longer roasting.
- Allowing the squash to cool before pureeing prevents the motor from overheating and ensures safety.
- You can add salt, pepper, or spices to taste while pureeing for additional flavor.
- This puree can be stored in the refrigerator for up to a week or frozen for longer storage.
