Ingredients
The following ingredients have 4 Servings
- 2 to 2 1/2 pounds (900g to 1100g) butternut squash
- 1 tablespoon olive oil
Instruction
- Preheat oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
- Slice off the ends of the butternut squash. Using a vegetable peeler, peel off the outer skin. Slice the squash in half and remove the seeds and strings. Dice the squash into small cubes.
- Toss the butternut squash with the olive oil. Spread the butternut squash on the baking sheet. Bake for 35 to 40 minutes, until the squash can be easily pierced with a fork.
- Let the squash cool for 10 to 15 minutes. Working in batches, add the squash to a food processor and blend. You may need to use a spatula to scrape down any chunks that are stuck to the sides. Continue blending until you get a smooth consistency.
- If you want a smoother puree (especially if you are planning to use it for baked goods), strain the puree through a mesh. You will need a spatula to help press the puree through the mesh. This will take about 5 to 10 minutes. Discard the tough, stringy bits that don't make it past the strainer.
- Use the puree for soups, my butternut squash mac and cheese or sweets!