Butternut Squash Puree

Yield: 4 servings
Calories: 98
Theme: Snack
Rating:  This recipe has not been rated

Making a creamy butternut squash puree doesn't mean you have to load up on heavy cream, whole milk, or creme fraiche. In this recipe, just a little bit of butter goes a long way for a rich and satisfying texture that's perfect in a Spiced Butternut Squash Pie!


  • 1 butternut squash (2-3 cups cubed)
  • 2 tbsp butter


1. Peel the butternut squash with a vegetable peeler.

2. Cut squash in half and remove seeds and fiber from each halve.

3. Cut squash halves into half-inch chunks.

4. Toss butternut squash chunks with melted butter in a bowl.

5. Spread butternut squash chunks evenly across a baking sheet and roast at 400° for 30-45 minutes.

6. Remove squash from the oven and let cool.

7. After cooling, transfer squash into a blender or food processor and blend until smooth.


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