Butternut Squash Puree
Butternut Squash Puree
Yield 1
Ingredients
- 1 medium whole Butternut Squash
- 2 Tbsp Olive Oil, Butter, or Ghee
- A few dashes Cinnamon
Instructions
- Preheat oven to 350°F.
- Slice the butternut squash in half lengthwise; scoop out the seeds to compost or roast for a fun snack.
- Drizzle or brush the oil, ghee, or butter inside the squash.
- Dash with cinnamon.
- Place cut side down onto a parchment-lined sheet pan.
- Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
- Remove squash from the oven; allow it to cool for about 10 minutes.
- Scoop out the flesh and liquid and place them into a food processor or blender.
- If you are serving this delicious puree as a simple side dish, adjust the seasoning to your taste and toss in a couple more tablespoons of butter + a few pinches of sea salt.
