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Ingredients1 h servings 159
Original recipe yields 4 servings
- 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.
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- Cook's Note:
- Vegetable broth can be used in place of the chicken stock, if desired.
Per Serving: 159 calories; 0.6 40.3 3.7 < 1 395 Full nutrition
ReviewsRead all reviews 2
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 bro...