Pureed Squash Butternut Acorn Any Hard Winter Squash
Transform hearty winter squash like butternut or acorn into a luxuriously smooth and creamy puree with this simple yet versatile recipe. Perfect for cozy autumn and winter meals, this roasted squash puree packs natural sweetness and earthy flavor, enhanced with a touch of olive oil or melted butter and a pinch of salt. Roasting the squash to tenderness brings out its caramelized depth, while blending it with optional water, broth, or milk creates a silky texture that's easily customizable to your needs. Whether served as a comforting side dish, incorporated into soups or sauces, or added to baked goods, this wholesome dish is a foolproof way to savor the seasonal bounty. Quick to prep, easy to make, and freeze-friendly for later use, this recipe is a must-try for anyone looking to embrace the essence of winter squash.
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Recipe Information
Ingredients
- 2 pounds winter squash (butternut, acorn, or similar)
- 1 tablespoon olive oil or melted butter
- 0.5 teaspoon salt
- 0.25 cup water, broth, or milk (optional, for thinning)
Instructions
Preheat your oven to 400°F (200°C).
Wash the squash thoroughly, then carefully cut it in half lengthwise. Scoop out the seeds and stringy pulp using a spoon. Save the seeds for roasting if desired.
Brush the cut sides of the squash with olive oil or melted butter to enhance the flavor and prevent sticking. Sprinkle with a pinch of salt.
Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil.
Roast in the preheated oven for 40-50 minutes, or until the flesh is tender and easily pierced with a fork.
Let the squash cool slightly until it’s safe to handle. Using a spoon, scoop out the softened flesh into a blender or food processor.
Add 1/4 cup of water, broth, or milk (if desired) to reach your preferred consistency. Blend until completely smooth and creamy, pausing to scrape down the sides if necessary.
Taste the puree and adjust seasoning with additional salt as needed.
Serve warm as a side dish or use it as a base for soups, sauces, or baked goods. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 17.7 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2576 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
