Butternut Squash Puree Recipe
A velvety smooth puree of roasted butternut squash, blended with a hint of nutmeg and cream, offering a delightful balance of sweetness and warmth.
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Ingredients
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Ingredients
Method
Instructions
- 1
- 2
Roast the Squash
Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for about 40-50 minutes, or until the flesh is tender.
- 3
Scoop and Blend
Once roasted, let the squash cool slightly, then scoop out the flesh into a blender or food processor. Add the vegetable broth, heavy cream, nutmeg, and additional salt and pepper to taste.
- 4
Puree the Mixture
Blend until smooth and creamy, adjusting the consistency with more broth or cream if needed.
- 5
Serve
Taste and adjust seasoning if necessary. Serve warm as a side dish or use as a base for soups and sauces.
