Butternut Squash Puree


  • • 1 butternut squash, cut in half, about 2 lbs, roasted
  • • 1 tbs butter
  • • 1 pinch kosher salt
  • • 1 pinch kosher salt
  • • 1 pinch kosher salt
  • Preheat oven to 400 degrees. Place squash with cut half facing down on a sheet pan in the oven and cook until tender, about 25 minutes.
  • Remove from oven and allow to cool for 5 minutes. Scoop flesh into a blender using a spoon.
  • Place the butter, maple syrup, salt and pepper into blender.
  • Puree on high speed until smooth, adjusting the season as needed.
  • Place puree in a small sauce pan and cover until ready to serve.

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