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

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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

159 calories; protein 3.7g; carbohydrates 40.3g; fat 0.6g; cholesterol 0.4mg; sodium 395.2mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/20/2017
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. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/20/2017
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. Read More
(1)
Rating: 5 stars
10/15/2019
Easy to make and flavourful Read More
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