Butternut Squash Puree is a smooth and creamy side dish that will disappear quickly! I mean it's called 'Butternut'! The name alone sounds delicious!
Butternut squash has a milder flavor than pumpkin, which is why I love it so much! No offense to all of those pumpkin lovers out there.
I know I said this is a side dish, but I can eat it right out of the bowl all by itself and be happy happy. Throw some crispy pancetta on top, and you won't see me for a while 'cause I'll be busy stuffing my face!
Not only is this delicious as is, but you can also use this puree in a variety of recipes such as soup, dinner rolls, cookies, pasta, and even breakfast foods like french toast! Moreover, this sexy squash is good for you too! It is low in fat and packed full of healthy stuff like beta carotene, fiber, folate, potassium, as well as vitamins B6 and C. Butternut squash is awesome like that. It's a super gourd!
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I prefer using butternut squash for most recipes in which you would traditionally use pumpkin, not only because it just tastes better (imho), but because it is SOOO much easier with which to work! I'm talking like 10,000 x's easier! With just a small area of seeds and pulp, it's not messy like pumpkin, and the skin is easily removed with a vegetable peeler.
This recipe is super simple. It only has 3 ingredients and tastes even better the next day. You can make this up ahead of time and know it will be awesome when you are ready to serve it!
I have several recipes coming up featuring Butternut Squash, so be on the lookout for Butternut Squash Dinner Rolls, Oatmeal Butternut Squash Cookies, Butternut Squash French Toast, and Butternut Squash Orzo with Spinach and Parmesan just to name a few!
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Butternut Squash Puree
- 1 whole butternut squash
- 1/2 stick unsalted butter
- 1 teaspoon kosher salt
- Preheat the oven to 350 degrees F. Slice the squash in 1/2 lengthwise and clean out the seeds and pulp with a spoon. Place both sides of the squash face down on a baking sheet and pour enough water into the pan to cover the bottom. Place the baking pan in the preheated oven and bake for about 30-45 minutes until the squash is fork tender.
- When the squash is fork tender, remove it from the oven and set aside to cool slightly. While the squash is cooling, cut 1/2 stick of unsalted butter into small pieces and place in the bowl of a Food Processor or a blender.
- Once the squash is cool enough to handle, scrape out the beautiful flesh and add to the bowl of the food processor with the butter pieces. Be sure to get every last bit of that orangey goodness. Add a teaspoon of kosher salt and pulse in the food processor until smooth. Garnish with crispy pancetta and enjoy!
- Note: I like my puree pure and simple, but if you like it a little sweeter don't be afraid to add a tablespoon of honey or even some maple syrup. I don't recommend adding any extra sweetness if you are planning to use the puree in recipes.
Prep Time: 10 mins.
Total time: 55 mins.
Tags: Butternut, Squash, Puree, Healthy, Side, Main, Dessert, Fruit, Fall, Recipe