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.

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Prep Time: 5

Cook Time: 30

Servings: servings

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.

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.