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Roasted Butternut Squash Puree

Recipe information

  • Yield

    Makes about 2 1/4 cups

Ingredients

3 pounds butternut squash, halved and seeded
Canola oil, for baking sheet

Preparation

  1. Step 1

    Preheat the oven to 400°F. Place the squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork tender, about 1 1/4 hours. Remove from the oven. Turn over; let stand until cool enough to handle.

    Step 2

    Scoop the flesh into a food processor, and discard the skin. Puree until smooth. Refrigerate the squash puree in an airtight container up to 4 days, or store in the freezer up to 1 month.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsButternut SquashSquashVegetableSideDinnerNut FreeDairy FreeGluten FreeVeganVegetarianMake AheadMeal PrepRoastFood ProcessorCookbooks
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