Homemade Butternut Squash Puree
This butternut squash puree is the perfect base for soups, sauces, and side dishes! Made in under 30 minutes, it's a great way to add flavors of fall comfort to your meals.
Servings: 4
Ingredients
- 1 butternut squash
Instructions
- Begin by preparing the butternut squash to be peeled. Cut off the stem-end of the butternut squash to create a flat surface of the butternut squash.
- Place the end of the butternut squash flush with a cutting board and peel the skin off of the butternut squash by using a very sharp knife or a vegetable peeler. Discard the butternut squash peel.
- Prepare the butternut squash for cooking by cutting the butternut squash in half lengthwise (hot dog style) and scooping out the innards.
- Cook the butternut squash by following the directions for roasting it in the oven or cooking it in the instant pot.
- When the butternut squash is cooked use a handheld immserion blender to blend the butternut squash until smooth.*
- Use immediately or let butternut squash puree cool completely before pouring puree into an airtight container and storing in the refrigerator for up to 5-7 days or freezing for up to 3 months.
Notes
- *Placing butternut squash into a blender or food processor would work, too.
Nutrition
Calories: 156kcal | Protein: 2g | Fat: 0g | Fiber: 5g | Sugar: 18g