This simple roasted butternut squash puree is silky smooth in texture and seasoned to perfection with salt and pepper. It's the perfect base for soups!
salt and pepperif you want salty version, omit if you want a puree that you can use in desserts too.
Instructions
Preheat oven to 400F.
Line baking sheet with parchment paper.
Wash and cut the butternut squash in half, by length.
Place the butternut squash, cut side down on a baking sheet.
Roast for 45 minutes.
Remove the butternut squash from the oven and allow it to cool down.
Scoop the flesh.
Place in blender and blend the butternut squash until smooth.
Place the puree in a sieve, and position over a bowl. Gently press the puree to remove excess liquid or just allow it to drain naturally for 30 minutes.