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Roasted Butternut Squash Puree


"This is very easy and healthy. It tastes like pumpkin pie!"
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1 h servings 159 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  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; 0.6 g fat; 40.3 g carbohydrates; 3.7 g protein; < 1 mg cholesterol; 395 mg sodium. Full nutrition

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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...