Description
A simple and versatile butternut squash puree recipe, perfect for soups, sauces, or as a side dish.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup vegetable broth (for thinning)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with olive oil, then season with salt and pepper.
- Place the squash cut side down on a baking sheet.
- Roast in the oven for 40-50 minutes until tender.
- Remove from the oven and let it cool slightly.
- Scoop the flesh into a blender or food processor.
- Add nutmeg and vegetable broth.
- Puree until smooth. Adjust consistency with more broth if needed.
- Serve warm or cool for later use.
Notes
- For a sweeter flavor, add a drizzle of maple syrup.
- Garnish with fresh herbs or a sprinkle of cinnamon for added flavor.
- This puree can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 2g
- Sodium: 20mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butternut squash puree recipe, butternut squash, puree, vegan recipe