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Roasted Butternut Squash Puree

Rated as 4 out of 5 Stars
8

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

1 h servings 159
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Vegetable broth can be used in place of the chicken stock, if desired.

Nutrition Facts


Per Serving: 159 calories; 0.6 40.3 3.7 < 1 395 Full nutrition

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Reviews

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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...