Roasted Butternut Squash Puree

Sweet, creamy butternut squash is versatile and delicious.

Butternut squash puree is one of those ingredients that you will never want to be without once you've discovered how tasty it is. Sure, all by itself, butternut squash puree makes a tasty side dish for roasted meats or a creamy base for winter stews, but it's the puree's versatility that really makes it irresistible. Use it as the starting point for a sauce for grilled meat or fish, a pasta sauce with a little pancetta and crispy sage, a golden flavoring for risotto or couscous or a flavorful substitute for pumpkin puree in pies and quick breads.

Things You'll Need

• 1 2-pound butternut squash
• Olive oil
• Salt
• Pepper

Instructions

1. Heat oven to 400 degrees Fahrenheit.

2. Use a sharp knife to cut the top and bottom off the squash. Cut the squash in half lengthwise.

3. Use a melon baller or a spoon to scoop out the seeds and stringy fibers from the centers of your two squash halves. Discard the seeds and fibers.

4. Rub the cut sides of the squash generously with olive oil, then sprinkle each half with salt and pepper.

5. Put the squash cut side up on a rimmed baking dish. Bake until squash is tender and easily pierced with a fork or small knife, about 30 minutes.

6. Let the squash cool until it's not hot to the touch. Scoop cooled squash flesh into a bowl, and puree it with a blender or food processor until the mixture is smooth. Season with salt and pepper to taste.

Tips & Warnings

• It's easy to vary the flavor of butternut squash puree by adding seasonings or other foods to the mix. Roast sweet onions or whole cloves of garlic with the butternut squash and puree them together to make a savory puree. Or tuck fresh herbs -- sage and thyme are good options -- into the cavity of the butternut squash before roasting. Sprinkle the squash with cayenne pepper, cinnamon, paprika, Chinese five-spice powder or curry powder before baking it.

• Uncooked butternut squash has a long shelf life and will stay good for months as long as you store it in a cool, dry place. Look for a squash with an unblemished, smooth rind, and choose one that feels heavy for its size.

References

• Cooking Light: Butternut Squash