Roasted Butternut Squash Puree
Description
This butternut squash puree is easy to prepare with tender, roasted squash and stock for a delicious side dish or pie filling.
Ingredients
•
1 large butternut squash, halved and seeded
•
2 cups chicken stock
•
salt and ground black pepper to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side up.
2
Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
3
Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.