When it comes to puree, butternut squash has an advantage over potatoes. Butternut squash becomes exceptionally smooth and creamy after roasting. The squash is mixed with a little butter instead of milk or cream for a silky smooth side dish. It's one of our favorite methods to prepare the veggie, and it only takes a few minutes! Do you require assistance with cutting butternut squash? Don't be concerned! We've got a wonderful instruction for peeling and cutting the squash!
INGREDIENTS
2 (2-lb.) butternut squash, peeled, seeded, and cut into 1" cubes
4 tbsp. extra-virgin olive oil
Salt
Freshly ground black pepper
4 tbsp. butter
Cayenne pepper, for garnish (optional)
DIRECTIONS
- Preheat oven to 400°. On a large baking sheet, toss butternut squash with oil and season with salt and pepper.
- Roast until squash is extremely tender, tossing halfway through, 30 to 40 minutes.
- Place squash and butter into the bowl of a food processor and blend until smooth.
- Serve with a pinch of cayenne pepper, if using.
