Roasted Butternut Squash Puree


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

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
4 servings


  • 1 large butternut squash, halved and seeded

  • salt and ground black pepper to taste

  • 2 cups chicken stock


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

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

  3. 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 (per serving)

159 Calories
1g Fat
40g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 159
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 395mg 17%
Total Carbohydrate 40g 15%
Dietary Fiber 7g 24%
Total Sugars 8g
Protein 4g
Vitamin C 72mg 358%
Calcium 167mg 13%
Iron 2mg 13%
Potassium 1203mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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