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Four simple ingredients can take an everyday dish and turn it into an elegant restaurant-style dish with my butternut squash puree recipe.
Why We Love This Recipe
- It’s super simple to make – cut, bake, blend – it’s that easy!
- The squash is elegant, creamy, and rich.
- It dresses up any dish. Try it with fish, seafood, chicken, beef, or eat it as a side dish.
- It’s vegan and vegetarian friendly.
- If you like squash, it will become one of your “go-to” side dish recipes.
Four Simple Ingredients
Let’s Make the Squash Puree
- Start by cutting the squash in half lengthwise, removing the seeds with a spoon, and peeling the outside skin.
- Cut the squash into large chunk pieces and place them in a bowl.
- Toss them with the olive oil and salt and pepper.
- Spread them out on a parchment paper-lined cookie sheet and bake them at 400° for 30 minutes.
- When the squash is finished baking, carefully place it in a blender or food processor and blend it until it is smooth.
Frequently Asked Questions
Can I use frozen squash instead of fresh?
Yes, I recommend that you buy the chunky frozen squash and follow the directions for roasting it. Once it’s roasted you can puree it the same as above.
How long does Butternut Squash Puree last?
The squash will last for 3 days in an airtight container in the refrigerator. Simply microwave it for 30 seconds at a time to reheat.
Can I freeze the puree?
Yes, the squash puree can be frozen for up to 3 months. I recommend putting it into a freezer-style zip top bags to freeze.
Krazy Kitchen Mom Tips
- To cut the squash, begin by slicing off a small amount on the top and bottom and then slice it in half lengthwise. Once you slice it in half and remove the seeds, you can stand each half straight up to peel with a large vegetable peeler.
- I recommend that you put a damp paper towel under the cutting board before you cut or peel the squash. This will prevent the cutting board from slipping while you are cutting it.
- When blending, I recommend using a slow speed on the blender or food processor.
- When buying butternut squash, select one that is heavy for its size. Take a minute to flick the skin with your finger, it should sound hollow. The skin should be a pale beige color. If there are yellow or green spots on the skin, then the squash is not ripe.
More Krazy Kitchen Mom Popular Recipes
- Fall Harvest Salad
- Cajun-Style Red Beans and Rice
- Slow Cooker Cashew Chicken
- Crescent Roll Veggie Pizza – My post popular recipe on Pinterest!
- Spinach and Feta Savory Galette
Butternut Squash Puree
Four simple ingredients can take an everyday dish and turn it into an elegant restaurant-style dish with my butternut squash puree recipe.
Ingredients
- 1 whole butternut squash
- 2 tbsp extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400°
- Cut the squash in half lengthwise and remove the seeds with a spoon and discard them.
- Slice off the top and the bottom of the squash and discard.
- Using a large vegetable peeler, stand the squash up and peel off and discard the outside skin.
- Cut the squash into large chunk pieces and place them in a bowl.
- Toss them with the olive oil and salt and pepper.
- Spread them out on a parchment paper-lined cookie sheet and bake them for 30 minutes.
- Remove the squash from the oven and carefully (they will be very hot) put them into a blender or food processor.
- Blend until smooth.
Notes
- To cut the squash, begin by slicing off a small amount on the top and bottom and slice it in half lengthwise. Once you slice it in half and remove the seeds, you can stand each half straight up to peel with a large vegetable peeler.
- I recommend that you put a damp paper towel under the cutting board before you cut or peel the squash. This will prevent the cutting board from slipping while you are cutting it.
- When blending, I recommend using a slow speed on the blender or food processor.
- When buying butternut squash, select one that is heavy for its size. Take a minute to flick the skin with your finger, it should sound hollow. The skin should be a pale beige color. If there are yellow or green spots on the skin, then the squash is not ripe.
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