The Best Butternut Squash Puree

Butternut squash puree usually serves as a base for other dishes like pies, hearty soups, and ravioli, as well as an ingredient. But it can also be served as a side dish by itself, much like many vegetable purees, to go with main dishes like grilled as well as braised meats.

Furthermore, a butternut squash puree contains pure winter squash flavor at its best together with a rich, earthy flavor as well caramel sweetness. Also, it should be firm enough to differentiate itself from its puree as well as not be loose or watery. Along with this, I like to occasionally post handmade versions of things you could typically purchase at a store.

A similar dish is butternut squash puree. Even though you can purchase canned or frozen butternut squash puree at the store, creating your own is just as simple. The majority of the butternut squash puree your purchase will be unseasoned, it has just been boiled as well as pureed.

But I like using butter, brown sugar, as well as spices to add some sweetness and flavor to my puree because you have control when you create things at home. But you can just omit the sugar as well as spices if you want a straightforward puree. That's how simple it is.

How To Make Butternut Squash Puree

To begin, cut large butternut squash in half lengthwise. Scoop out the seeds as well as discard them. Squash should place cut side up on a baking pan covered with foil. Butter and brown sugar should equally distribute over the halves before roasting for about an hour.

When a knife easily penetrates the thickest part of the squash with no resistance, the squash cook. Allow the squash to cool down when you take it out of the oven, so it is not too hot to handle.

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