Butternut squash puree is a great ingredient to have on hand. It is delicious in soups and baked goods. Once you learn how to make your own squash puree, you won’t have to settle for or buy the canned version again.
The only ingredient you need is the squash itself, any winter squash really, not just butternut.
The most important is a sharp knife. The thick, tough skin of winter squash takes some muscle to cut through, and a sharp knife is essential to prevent slips and accidents. Take your time and cut the butternut squash in half lengthwise, then scoop out the seeds and strings. ( If you just aren’t able to cut through a squash i would suggest just poking holes throughout the squash and baking it whole. It will probably take longer to bake, but the end result is the same. Just remember to remove the seeds after it has baked and you can get inside.)
Place the squash on a cookie sheet with the cut side down. Roast it in the oven at 400F until it becomes soft and can easily be pierced with a fork. This will take at least 45 minutes to an hour depending on the size of the squash.
Once cooled, scoop out the flesh and add to food processor. Process until you reach a smooth consistency. If your squash has a high water content, you might want to drain your puree in a fine mesh sieve before using.
Butternut squash puree freezes well. Make your puree in bulk, then freeze it in 1/2-cup servings to make it easy to add to recipes.
cut down the middle and scoop out seeds Bake cut side down remove flesh and puree in food processor freeze in 1/2 or 1 cup portions for future uses
Save your seeds. Butternut squash seeds can be roasted and eaten just like pumpkin seeds
.
.
Recipes using butternut squash