Ingredients:

  • 1 medium butternut squash (approx. 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon kosher salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • Pinch of nutmeg or cinnamon (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Peel, seed, and cube the butternut squash into roughly 1-inch pieces.
  2. Toss the squash cubes with olive oil, salt, pepper, and optional nutmeg or cinnamon in a large bowl until evenly coated.
  3. Spread the squash in a single layer on a baking sheet. Roast for 45-60 minutes, or until fork-tender and slightly caramelized.
  4. Transfer the roasted squash to a high-speed blender or food processor. Blend until completely smooth. Add a tablespoon or two of water if needed to reach desired consistency. Be careful of hot liquids exploding in the blender – vent the lid!
  5. Taste and adjust seasoning as needed. Add more salt, pepper, or spices to your liking. The butternut squash puree recipe is ready.