Whether it's for soup, sauce or pie making, homemade Butternut Squash Purée is as simple as roasting squash halves, scooping out the flesh and puréeing until smooth. Yields about 3 cups.
Course homemade ingredient
Keyword butternut squash, homemade, how to, puree, roasted, squash
Prep Time 5mins
Cook Time 1hr
Additional Time 10mins
Total Time 1hr15mins
Author Laurie McNamara
light olive oiloptional
Wash and pat dry your squash. Preheat your oven to 400°.
Use a sharp knife to trin iff the ends and then cut in half lengthwise.
Place the squash halves, either cut side up or down onto a rimmed, metal baking sheet. If placing cut side down, brush the flesh with olive oil before hand. I personally, sprinkle the cut side with kosher salt too, but that's completely optional.
Roast on the middle rack of your preheated oven for 40 to 60 minutes or until fork tender.
Once cool to handle, use a spoon to scoop and scrape the flesh and place it into your food processor fitted with the blade attachment. Puree until smooth, scraping down the sides as you go.
TO FREEZE: Measure out the puree into a freezer-safe container(s) leaving 1/2 an inch of space to allow for food expansion. Store for 6 to 12 months.
*Nutrtional information is based on entire recipe.