Butternut Squash Purée. You can use homemade butternut squash puree in all the same ways as you could pumpkin puree (or canned pumpkin). I also use it in this delicious butternut squash bisque. Halve the squash lengthwise and remove the seeds and strings.
Something magical happens when you roast the butternut squash, then puree it with a sinful mixture of butter and maple syrup…I mean, it is just beyond delicious.
The first time I ever made this.
Turn roasted squash into a sweet and smooth butternut squash puree by simply blending in a food processor.
You can have Butternut Squash Purée using 2 ingredients and 6 steps. Here is how you cook that.
Ingredients of Butternut Squash Purée
- Prepare 1 of butternut squash.
- Prepare of Oil.
Cut butternut squash lengthwise in half and scoop out and discard seeds. Butternut squash is slightly sweeter than pumpkin, so the puree is a great ingredient for baked goods. Have a good pumpkin bread recipe? Why not try it with butternut squash instead?
Butternut Squash Purée step by step
- Preheat oven to 200*C (fan).
- Put foil on a baking tray and drizzle with oil.
- Cut butternut squash in half and scrape out seeds.
- Place deseeded squash face down on foil and cook for 30-40 minutes (or until soft).
- Either scrape out filling or deskin, and divide squash into 4 containers (I personally use 1 per serving, but it depends on your portion sizes).
- Continue to use and cook as desired. Refrigerate and use within 3 days, or freeze and use within 1 month (defrost overnight in fridge).
A blend of butter and cozy autumn spices. Perfect on its own or a great base for many autumn recipes. Puree butternut squash in a food processor or blender until smooth. Add water as needed to reach the desired consistency. And this butternut squash purée fits right in.
