I’ve always cheated with butternut squash, opting for the pre-chopped, steam-in-the-bag version from Trader Joe’s. But I thought I’d take a chance and work with the real deal. Turns out it’s not as difficult as I imagined. Here’s a really easy recipe for butternut squash puree — all you need are 3 ingredients and some patience. Bon Appétit!
PS See below the recipe for an accompanying chicken recipe and wine pairing suggestions!
- 1 medium butternut squash
- 2 tablespoons butter, plus more to taste (I used Brummel and Brown butter substitute
- salt and pepper to taste
- optional: 1/4 to 1/2 cup milk or vegetable broth to thin if desired
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare a baking sheet by covering with aluminum foil and coating gently with olive oil or butter spray.
- Prepare the butternut squash by chopping off either end, exposing the interior.
- Cut the squash lengthwise.
- Using a large spoon, scrape out the seeds and stringy interior.
- Place the two pieces of squash skin side down on the prepared baking sheet.
- Sprinkle the flesh generously with salt.
- Evenly distribute the 2 tablespoons of butter on the flesh of each piece of squash.
- Cover the squash with an additional piece of foil and bake in the oven for 1 hour at 375 degrees Fahrenheit.
- Once cooked, wait for the squash to cool before scooping out the flesh.
- Scoop out the flesh using a large spoon and place it into the bowl of a food processor.
- Process until completely smooth adding additional salt, pepper, and butter to taste.
- To create a thinner puree, add 1/4 to 1/2 cup milk (for a creamy puree) or vegetable broth (for a more bisque-like puree).
- Serve warm.
© 2020 Copyright Briscoe Bites 2016
Serve this butternut squash puree alongside this easy Chicken Roulade.
Looking for a wine pairing? Try a few of these:
Wente Riva Ranch Chardonnay
Chateau Ste. Michelle Indian Wells Chardonnay
Bread and Butter Chardonnay