Description
This butternut squash puree is smooth, creamy, and perfect for soups, pies, or as a side dish.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides and sprinkle with salt and pepper.
- Place the squash halves cut side down on a baking sheet.
- Bake for about 40-50 minutes, until soft.
- Let it cool for a few minutes, then scoop the flesh into a bowl.
- Add nutmeg if using, then mash or blend until smooth.
- Serve warm or store in the fridge for later use.
Notes
- Make sure to cut the squash carefully to avoid injury.
- You can also use a microwave for faster cooking.
- Store any leftovers in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 4g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butternut squash puree recipe, easy butternut squash, butternut squash for beginners