How to Make Butternut Squash Purée
This Butternut Squash Purée recipe uses roasted butternut squash and olive oil for a smooth, creamy base. Perfect for soups, sauces, or as a side dish!
Ingredients
- 2 pounds Butternut Squash
- 1 Tablespoon Butternut Squash
Equipment
- Baking Sheet
- Food Processor Or blender
- Parchment Paper
Instructions
- Preheat oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
- Slice off the ends of the butternut squash. Using a vegetable peeler, peel off the outer skin. Slice the squash in half and remove the seeds and strings. Dice the squash into small cubes.
- Toss the butternut squash with the olive oil. Spread the butternut squash on the baking sheet. Bake for 35 to 40 minutes, until the squash can be easily pierced with a fork.
- Let the squash cool for 10 to 15 minutes. Working in batches, add the squash to a food processor and blend. You may need to use a spatula to scrape down any chunks that are stuck to the sides. Continue blending until you get a smooth consistency.
- If you want a smoother puree (especially if you are planning to use it for baked goods), strain the puree through a mesh. You will need a spatula to help press the puree through the mesh. This will take about 5 to 10 minutes. Discard the tough, stringy bits that don’t make it past the strainer.
- Use puree for soups, sauces, or as a side dish.
Video
Nutrition
Nutrition Facts
How to Make Butternut Squash Purée
Amount per Serving
Calories
104
Calories from Fat 2
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.05
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.01
g
Sodium
9
mg
0
%
Potassium
811
mg
23
%
Carbohydrates
27
g
9
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
24501
IU
490
%
Vitamin C
48
mg
58
%
Calcium
111
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Butternut Squash, Olive Oil