Butternut Squash Puree

Making a creamy butternut squash puree doesn't mean you have to load up on heavy cream, whole milk, or creme fraiche. In this recipe, just a little bit of butter goes a long way for a rich and satisfying texture that's perfect in a Spiced Butternut Squash Pie!

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1 Butternut squash (2-3 cups cubed)
2 tbsp Butter

Peel the butternut squash with a vegetable peeler.

Cut squash in half and remove seeds and fiber from each halve.

Cut squash halves into half-inch chunks.

Toss butternut squash chunks with melted butter in a bowl.

Spread butternut squash chunks evenly across a baking sheet and roast at 400° for 30-45 minutes.

Remove squash from the oven and let cool.

After cooling, transfer squash into a blender or food processor and blend until smooth.

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