Name: Butternut Squash Purée (Steamed)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 pound peeled and seeded butternut squash cut into medium sized chunks; 2 tablespoons melted or softened unsalted butter; 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

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Butternut Squash Purée (Cut in Chunks & Roasted)

Yield: 4 servings 1x

Prep: 15 minsCook: 45 minsTotal: 1 hour

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Ingredients

1 pound peeled and seeded butternut squash cut into medium sized chunks
2 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh sage, finely minced

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Instructions

Preheat oven to 450 degrees F.
In a medium bowl, toss squash cubes with butter, maple syrup, salt, pepper and sage and pour into a small sheet pan.
Roast 30 – 45 minutes uncovered depending on size of cubes, until tender.
Remove squash to a medium bowl and discard liquid in pan. Mash with a potato masher or use an immersion blender to puree.

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