Roasted Butternut Squash Puree Recipe

Roasted Butternut Squash Puree Recipe

  • 1 large butternut squash, halved and seeded
  • salt and ground black pepper to taste
  • 2 cups chicken stock
  1. Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
  2. Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
  3. Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.
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