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Butternut Squash Purée (Cut in Half & Roasted)
Yield: 4 servings 1x
Prep: 5 minsCook: 45 minsTotal: 50 minutes
Scale:
Ingredients
- 2 medium or one large butternut squash, about 1 1/2 pounds
- 2 tablespoons melted or softened butter
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 450 degrees F.
- Cut the stem off but leave as much of the squash intact as possible. Cut in half lengthwise and remove seeds.
- 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.
- Sprinkle the entire cut pieces with the salt and pepper.
- Place a sheet of foil over the top and pinch closed and bake for about 45 minutes or until tender.
- Remove from oven and pour off liquid and discard.
- 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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Find it online: https://www.afamilyfeast.com/butternut-squash-puree/
