How To Make Butternut Squash Puree
Preheat oven to 350 degrees.
- Cut butternut squash in half lengthwise and scoop out seeds and thread-like substance.
- Rub cut edge with vegetable oil and put squash, cut side down, on a baking sheet lined with aluminum foil.
- Bake at 350 degrees until squash is soft, approximately 45 minutes to 1 hour, depending on the size of the squash. Test by tipping squash on side and poke with a fork. The squash should yield to the fork easily.
- Remove squash from the oven and let it cool until you can handle it.
- With a large spoon, scoop the cooked flesh out of the shell into a bowl, and discard the shell.
Now you can mash the pulp to whatever degree you like. I like to use my food processor and pulse the pulp until it’s relatively smooth. This is good for soups and breads. If you want it more rough cut for casseroles and serving as a side dish, use a pastry cutter and cut up leaving a bit of “chunkiness” to it.
Measure pulp into 1 cup servings and put in freezer containers or ziplock bags. Label and store to use as needed. This will freeze very well and keep for quite some time in the freezer.
(You can use butternut squash puree in recipes that call for pumpkin puree.)
Now that you have your puree prepared, here are a couple recipes to try:
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