Pureed Butternut Squash
Ingredients
- 4 lb butternut squash
- ½ cup butter divided
- ¼ cup almond milk
- salt and pepper to taste
Instructions
- Preheat the oven to 350 F.
- Wash the butternut squash, cut it lengthwise, and with a spoon remove the seeds and membrane.
- Place the squash halves cut side up on a rimmed baking sheet. Brush the squash with melted butter or olive oil and sprinkle with salt and pepper.
- Bake for 1 hour or until the squash is very tender when pierced with a fork.
- Scoop out the softened squash and add it to a large mixing bowl.
- With an electric mixer, hand mixer, or potato masher, mix the butternut squash until it's smooth.
- Add in the milk or cream, plus the rest of the melted butter. Add more salt and pepper to taste. Sprinkle with cinnamon if desired. Garnish with chopped chives or other fresh herbs. Enjoy!
Notes
To make a sweet version, add 1-2 tablespoon sweetener (such as honey, maple syrup, or golden monk fruit) and ¼ teaspoon cinnamon.
This recipe will work for any variety of squash such as acorn, carnival, kabocha, or delicata squash.
Using a food processor or high speed blender is handy to get that smooth puree, but you can mash the butternut squash with a fork too.
Nutrition
Serving: 1gCalories: 155kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 24mgSodium: 110mgFiber: 6gSugar: 4g
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