Easy Roasted Butternut Squash Puree is a simple and quick way to enhance your recipes as well as add a healthy element to them. I started keeping it on hand as a homemade baby food puree when my son was an infant and quickly realized I could use it in other recipes as well. Saving time is a priority for me so I love the fact that I can make it in bulk and freeze it for later. This puree can be used in so many ways from sweet to savory dishes by adding a rich buttery flavor. Its peak season is Fall and Winter but you can usually find it in the grocery stores year-round.
Uses for Roasted Butternut Squash Puree
- Baby Food
- Pancakes and Waffles
- My Cream Cheese filled Butternut Squash Muffins
- Fillings (like for ravioli)
- Ice Cream
- Add it to your favorite hummus for an awesome Veggie Dip!
- Save the seeds and roast off for a healthy snack
A healthier alternative
Butternut Squash is packed full of antioxidants and vitamins as well as Potassium, it’s also a good source of fiber. If you are a health conscience eater or have dietary restrictions then you will definitely benefit from it. Here are some examples…
- Egg substitute in baked goods
- Use in place of heavy cream next time you make alfredo or mac n’ cheese!
- Toast a slice of squash instead of toasting bread
- To thicken soups and sauces
For more information on the health benefits of Butternut Squash, I found this article in Good Housekeeping very helpful.
Its super simple to make
Cut your squash in half and scoop out all the seeds then place on a baking sheet skin side up. Roast in the oven at 350-degree for about 45 minutes.
Once you have pulled the squash out of the oven let it cool completely. Scoop out the meat leaving the outer skin and puree it in a food processor or blender. You can use it right away or freeze for later. You are done… it’s that easy!