How to Make Butternut Squash Purée

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!

Course Side Dish

Keyword Butternut Squash, Olive Oil

Cooking Method Blender, Food Processor, Oven

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 104kcal

Author Recipe Adapted From: HealthyNibblesAndBites.com

Equipment

Baking Sheet
Food Processor Or blender
Parchment Paper

Ingredients

2 pounds Butternut Squash
1 Tablespoon Butternut Squash

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