Roasted Butternut Squash Puree

This butternut squash puree is easy to prepare with tender, roasted squash and stock for a delicious side dish or pie filling.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 159 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cups chicken stock
• 1 large butternut squash, halved and seeded

Recipe Instructions

Step 1

Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side up.

Step 3

Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.