Description
Butternut Squash Puree is the epitome of comfort and elegance in one simple dish. Roasting the squash brings out its natural sweetness and depth of flavor, and the silky smooth texture makes it an ideal side dish, a base for other dishes, or even a sophisticated plating element.
Ingredients
1 large butternut squash, halved and seeded
480ml (2 cups) chicken or vegetable broth, warmed
Salt, to taste
Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Place the squash halves flesh-side up on a baking sheet and roast for 45–60 minutes, or until deeply browned and tender.
- Once the squash is roasted, let it cool slightly before scooping the flesh into a food processor.
- Begin blending the squash, slowly adding the warmed broth, 60ml (1/4 cup) at a time, until the purée reaches a silky consistency.
- Season with salt and freshly ground black pepper, then blend again briefly.
- Optional: For an extra smooth texture, strain the purée through a fine mesh sieve.
- Serve the purée warm as a side dish or base for your main course.
Notes
Straining the purée is optional but will result in a smoother, more refined texture.
This purée can be made ahead of time and stored in the refrigerator for up to 4 days.
For a vegan option, use vegetable broth instead of chicken broth.
You can freeze the purée for up to 3 months. Thaw in the refrigerator before reheating.
Add a pinch of nutmeg, cinnamon, or garlic to enhance the flavor profile.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 10g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
