Recipe of Ultimate Butternut Squash Puree

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, butternut squash puree. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Halve the squash lengthwise and remove the seeds and strings. Place on a roasting pan, skin side down. Butternut squash puree is a great ingredient to have on hand. It is delicious in soups and baked goods and it makes an excellent side dish.

Butternut Squash Puree is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Butternut Squash Puree is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook butternut squash puree using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Puree:

1. Make ready 1 butternut squash; medium dice
2. Prepare 1/2 C chicken stock
3. Get 1/2 stick butter; small dice
4. Prepare as needed olive oil
5. Get as needed kosher salt & black pepper

Transfer to a serving bowl, and garnish with roasted seeds. Something magical happens when you roast the butternut squash, then puree it with a sinful mixture of butter and maple syrup…I mean, it is just beyond delicious. The first time I ever made this, my sister Betsy was visiting and the two of us wound up using our fingers to swipe up every last smidgen of puree left in the pan. Cut squash lengthwise and remove seeds and pulp.

Instructions to make Butternut Squash Puree:

1. Preheat oven to 400º
2. Toss squash with enough oil to coat. Season with salt and pepper. Lay a sheet of parchment paper on a baking tray. Arrange squash around the edges of the tray, leaving the center empty. (This allows for more even roasting)
3. Cook for approximately 25 minutes or until squash is tender and caramelized.
4. Heat chicken stock to a simmer.
5. Allow squash to cool for 5 minutes. Transfer to a food processor. Add chicken stock, butter, and a large pinch of salt and pepper.
6. Puree until smooth. Adjust seasoning to taste.
7. Variations; Potato, sweet potato, acorn squash, zucchini, yellow squash, bacon fat, brown sugar, cayenne, crushed pepper flakes, caramelized onions, shallots, celery root, turnips, rutabaga, parsnip, coconut milk, clove, nutmeg, cinnamon, pumpkin,

The first time I ever made this, my sister Betsy was visiting and the two of us wound up using our fingers to swipe up every last smidgen of puree left in the pan. Cut squash lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Boil the squash in a saucepan filled about halfway with water. Bring the water back to a boil after the squash has been added.

So that is going to wrap this up with this special food butternut squash puree recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!