Homemade butternut squash puree!
Pumpkin puree seems to get a lot of the attention but you can make a puree from many different kinds of winter squash and another great one is butternut squash! You make butternut squash puree in the same way that you make pumpkin puree, and it’s super easy! You simply cut the butternut squash in half, remove the seeds and roast in the oven until tender, before pureeing in a food processor. Since butternut squash is thicker than pumpkin, it takes a bit more time to roast, but you also get a lot more puree! You can use butternut squash puree in the same ways as pumpkin puree!
Butternut Squash Puree
Servings: 8(~ 4 cups, or 8 1/2 cup servings)
Homemade butternut squash puree!
ingredients
- 1 butternut squash, cut in half, seeds removed
directions
- Place the butternut squash halves, cut side up, on a baking sheet and bake in a preheated 400F/200C oven until soft, about 60-120 minutes depending on how thick the butternut squash is.
- Scoop the flesh from the butternut squash and puree in a food processor.
Tip: Use right away or store in the fridge for up to 3 days or in the freezer longer.
Nutrition Facts: Calories 28, Fat 0 (Saturated 0, Trans 0), Cholesterol 0, Sodium 2mg, Carbs 7g (Fiber 1g, Sugars 1g), Protein 0.6g
Nutrition by: 
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Homemade Pumpkin Puree
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