Recipe for Butternut Squash Puree

Butternut squash is one of my preferred alternatives to potatoes. It is less sweet than a sweet potato or yam and lighter than a potato. Fortunately, despite being an autumn produce, butternut squash are rather common year-round.

Platter of cooked braised pork and butternut squash puree
Our Method for Making Pureed Butternut Squash
We tried to keep this recipe as straightforward as we could while creating it. Essentially, you’ll split the squash in half, season it, roast it, then purée it all together.
Originally, I had the directions call for cutting the squash into 1-inch pieces, but if you’ve never worked with a squash before, this is very challenging. It is much simpler to just chop the squash in half the long way for roasting, even though the larger surface area of the little sliced squash allows for better flavor development.

Forming Flavors

It all boils down to the roast when it comes to giving your puree character. 

Additionally, butternut squash goes nicely with ginger. If you can locate some fresh ginger, cut it up, and add it to your puree. Sage and rosemary are excellent herbs to pair with butternut squash because they bring out the delicate sweetness of the vegetable.

Cinnamon with butternut squash on a table
What foods go well with pureed butternut squash?

 Any of your heaver braised or grilled meats or steaks would go well with butternut squash puree.

Can You Eat the Butternut Squash Seeds?
The answer is that you can consume butternut squash seeds. The seeds are edible and should be toasted along with some spice. Given how little a butternut squash is, they are naturally fewer and less tender than pumpkin seeds.

Tools Necessary
You will need a chopping board and a strong knife to prepare the butternut squash for puree. A santoku or smart knife, which have far more durable backings, is recommended over a chef’s knife for chopping up squash.

Taking the flesh out of a baked squash
A baking sheet is also required in order to roast the squash. The final meat must be scooped out together with the seeds. The squash will need to be processed into a puree using a food processor or blender.

Pureed Butternut Squash

Ingredients 1/2 of a long-cut butternut squash
1 teaspoon cinnamon and 1 tablespoon olive oil
Instructions
Set the oven to 350°F.
Butternut squash should be cut in half lengthwise.
Sprinkle olive oil on both sides.
Sprinkle salt and cinnamon within.
Roast for one hour with the cut side down on a prepared baking sheet.
Remove from oven, then let 15 minutes of cooling
Squash should be added to a food processor and pureed.