This is very easy and healthy. It tastes like pumpkin pie!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.

  • Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.

  • Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.

Cook's Note:

Vegetable broth can be used in place of the chicken stock, if desired.

Nutrition Facts

159 calories; 0.6 g total fat; 0 mg cholesterol; 395 mg sodium. 40.3 g carbohydrates; 3.7 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 4 star values: 1
Rating: 4 stars
This recipe is handy for those times when you find butternut squash on sale. Mine only needed 30 minutes in the oven. Also add the broth little-by-little. I only needed one cup. After using broth though this will be good as a side dish instead of mashed potatoes or as an addition to savory recipes. It freezes well. Thank you for the recipe.