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Butternut Squash Puree (Halved & Baked) - A Family Feast

Butternut Squash Purée (Cut in Half & Roasted)

Yield: 4 servings 1x
Prep: 5 minsCook: 45 minsTotal: 50 minutes


  • 2 medium or one large butternut squash, about 1 ½ pounds
  • 2 tablespoons melted or softened butter
  • 2 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  1. Preheat oven to 450 degrees F.
  2. Cut the stem off but leave as much of the squash intact as possible. Cut in half lengthwise and remove seeds.
  3. Place cut up on a sheet pan then divide the butter and brown sugar evenly between the four squash halves by placing in the cavity where the seeds were.
  4. Sprinkle the entire cut pieces with the salt and pepper.
  5. Place a sheet of foil over the top and pinch closed and bake for about 45 minutes or until tender.
  6. Remove from oven and pour off liquid and discard.
  7. Using a spoon, scoop out flesh into a medium bowl and mash with a potato masher or use an immersion blender to puree.

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