Butternut Squash Puree Recipe

Time1h

Serves4

Pint

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Ingredients

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1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt.
2
Roast the Squash
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
3
Scoop and Blend
Once roasted, allow the squash to cool slightly. Scoop the flesh into a blender or food processor. Add the vegetable or chicken broth, black pepper, and nutmeg.
4
Puree the Mixture
Blend until smooth and creamy. Adjust the seasoning with additional salt, black pepper, and nutmeg to taste.
5
Serve
Transfer the butternut squash puree to a serving bowl. It can be served warm or cooled, and can be stored in the refrigerator for up to a week.