ROASTED BUTTERNUT SQUASH PUREE

I use this roasted butternut squash puree to make cakes, cookies, pies, waffles, pancakes, crumble bars, oats and, really, anything pumpkin related!

You may also have it plain, as a side dish.

ROASTED BUTTERNUT SQUASH PUREE

Recipe by Beet the RushCourse: DinnerDifficulty: Easy
Servings

2.5

Cups
Prep time

5

minutes
Cooking time

50

minutes

Ingredients

  • 1 butternut squash

  • 2 tablespoons butter

  • 2 tablespoons of honey

  • 1 teaspoon pumpkin spice

  • 1 pinch of salt

Directions

  • Preheat the oven to 200. Line a rimmed baking sheet with parchment paper.
  • Cut the ends of a clean butternut squash. Then, cut in half leghtwise. Scoop the seeds and the stringy bits from each half. I use an ice cream scoop.
  • In a small bowl, mix the butter, the honey, the pumpkin spice and a pinch of salt. Microwave for 30 seconds and mix until combined.
  • Transfer the butternut squash, cut side up, into the baking sheet and brush with the melted mix.
  • Roast for 40 to 50 minutes or until fork tender.
  • Allow to cool and then scoop the flesh from the skin and mash it with a fork.

Recipe Video

OTHER ROASTED BUTTERNUT SQUASH RECIPES YOU MAY LIKE

Leave a Reply

Your email address will not be published. Required fields are marked *