Butternut Squash Purée
A no-fuss base ingredient to add to your soups and more!
Servings: 4 cups
Ingredients
- 1 large whole butternut squash
- 1 cup (237 ml) of water plus more for blending
- Salt to taste
Instructions
- Preheat oven to 350 °F (177 °C)
- Carefully cut your butternut squash in half, lengthwise. If you can't do it, I did it short-ways and ended up having 4 butternut squash halves (or I guess quarters).1 large whole butternut squash
- Clean out the seeds and membrane.
- Put the 4 butternut squash pieces flesh side down on a large jelly roll baking sheet.
- Pour 1 cup of water into the pan.1 cup of water plus more for blending
- Gently place baking sheet into oven and bake for 45 minutes.
- Let cool for 10 minutes before scraping out the (now) soft flesh and placing into a food processor or blender.
- Blend the butternut squash together and add some salt. If it gets too thick to blend, you can add a bit of water to get it going.Salt
- Store in airtight container for up to 3 days in the fridge.
Nutrition
Serving: 1 cup | Calories: 84 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 0.2 g | Saturated Fat: 0.04 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.01 g | Sodium: 8 mg | Potassium: 660 mg | Fiber: 4 g | Sugar: 4 g
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