Butternut Puree
easy and delicious - use as a baking ingredient or eat as a side
Equipment
- 1 food processor or blender
Ingredients
- 1 or more butternut squash
- 6 tbsp salted butter, cut into 1/2" cubes
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- pinch ground allspice
Instructions
Preheat oven to 350° - line a rimmed baking sheet with foil
Prepare the butternut
- cut the squash in half lengthwise and remove the seeds.
- Place the butternut squash skin side down on the lined baking sheet. Put three tablespoons cubed butter on each half of the squash.
- Sprinkle a tablespoon of (packed) brown sugar on each half and sprinkle 1/2 teaspoon of ground cinnamon over that.
Bake the butternut
- Place this in the oven for 45 minutes or up to 1 1/2 hours (or more as this depends on the size of your butternut) Squash is roasted when a knife inserted into the thickest part goes in easily without resistance. Keep an eye on it as it cooks so you don't go too far.
Cool the roasted butternut until it can be handled. About 20-30 minutes
Puree the butternut
- Scoop the squash (and all the buttery goodness in the butternut wells) into your blender or food processor. Leave the skins behind please.
- Add 1/4 teaspoon each of nutmeg and cardamom. Add a pinch of allspice.
- Blend until smooth. Adjust seasonings to taste.
Storage
- This will keep only about 3 days in a sealed container in the fridge. I recommend freezing in 1 cup portions for longer term storage 3-6 months. Once you start baking with this, it probably won't last that long. Your baking game will reach a new level with this! (also great on it's own as a side)
