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

15 mins
45 mins
1 hr
Max Servings:



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

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  • 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

158.54 calories; 3.71 g protein; 40.33 g carbohydrates; 0.65 g fat; 0.37 mg cholesterol; 395.19 mg sodium.Full Nutrition

Reviews (1)

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1 Ratings
  • 4 Rating Star 1
Buckwheat Queen
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.