Roasted butternut squash puree

    Roasted butternut squash puree is quick and easy to prepare. Serve as a side dish, or use it as a topping for pies instead of mashed potato.


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    Ingredients
    Serves: 4 

    • 1 large butternut squash, halved and seeded
    • salt and ground black pepper to taste
    • 475ml chicken or vegetable stock

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6. Place squash on a baking tray, flesh-side up.
    2. Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
    3. Scoop flesh into a food processor; pulse until smooth. Add stock, a little at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.

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