Silky Smooth Butternut Squash Puree A Culinary Blank Canvas
My goto butternut squash puree recipe Roasting brings out the sweetness Easy healthy perfect for soups sauces or baby food Get the secret ... Vegetarian Delights
Recipe Introduction
Quick Hook
Fancy a bit of comfort food, yeah? This butternut squash puree recipe is wicked easy. It's smooth, sweet, and tastes like autumn in a bowl. Honestly, what's not to love?
Brief Overview
Butternut squash has been knocking about for ages, a proper staple in loads of cuisines. This easy butternut squash puree is an absolute doddle to make.
It will take about an hour from start to finish and makes about 4 servings.
Main Benefits
This healthy puree is packed with Vitamin A, so it's good for your eyes and skin, innit? Perfect for a chilly fall evening.
Trust me, this homemade butternut squash puree is a total game-changer. It's vegetarian and vegan too!
Why This Recipe Rocks
Honestly, I used to buy pre-made stuff. It was rank, watery and bland. This butternut squash puree recipe is so much better, like night and day.
Roasting the butternut squash brings out the natural sugars. Then you just blend it up with a few spices. It's proper delicious and you can feel like a hero.
Time to gather ingredients
Right, let’s get down to the nitty-gritty. You will need some butternut squash , obviously. And a few bits and bobs from the spice rack and cupboard.
Don’t worry, you probably have most of it already.
Silky Smooth Butternut Squash Puree A Culinary Blank Canvas Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment
Let's chat about what you'll need to make this butternut squash puree recipe sing. Don't worry, nothing too fancy, just good honest ingredients and a few bits of kit.
It's an easy recipe.
Main Ingredients
Right then, here's the shopping list, all measured out for you. We are making a vegetarian , vegan , and gluten-free dish.
- 1 medium butternut squash (about 2 lbs or 900g ). Peeled, deseeded, and cubed.
- 2 tablespoons ( 30 ml ) olive oil. Extra virgin is always a winner, innit?
- ½ teaspoon ( 2.5 ml ) kosher salt.
- ¼ teaspoon ( 1.25 ml ) black pepper.
- Optional: A tiny pinch of nutmeg or cinnamon . For that autumn hug feeling.
Choosing your squash? You want one that feels heavy for its size, a sign of dense, sweet flesh. Avoid any with soft spots or blemishes.
If you wanted you can use roasted butternut squash in the recipe.
Seasoning Notes
Honestly, with butternut squash , a little goes a long way.
- Essential spice combinations : Salt and pepper are your base, letting the squash shine. But a tiny pinch of nutmeg or cinnamon adds a warm, autumnal vibe.
- Flavor enhancers and aromatics : A drizzle of maple syrup after blending can really boost the sweetness. You can use also coconut milk .
- Quick substitution options : Feeling adventurous? A pinch of ginger or even a tiny dash of cayenne pepper for a bit of kick.
Equipment Needed
Keep it simple.
- Baking sheet. The bigger, the better.
- Parchment paper. Optional, but makes cleanup a doddle.
- Large bowl.
- High-speed blender or food processor. For the smoothest puree ever.
Don't have a fancy blender? No worries, a food processor will do. Just be patient and scrape down the sides a few times to get it all nice and smooth.
Homemade butternut squash puree here we come.
So there you have it. Get your ingredients sorted, and let's get cracking! Don't worry if you don't have exactly everything.
Cooking is all about having fun. I hope you enjoy this fall recipe .
Cooking Method: Silky Smooth Butternut Squash Puree
Honestly, this butternut squash puree recipe is dead simple. It's perfect for when you want something easy, vegetarian , and seriously comforting.
Plus, it’s a great way to use up all those butternut squash you see kicking about in the shops during fall and autumn .
I remember the first time I made this for my mum. She thought I’d slaved away for hours! Little did she know it was only a bit of roasting and blending ! Let's dive in.
Prep Like a Pro: The Essential Mise en Place
First things first, prep your station. You'll need about 15 minutes . It makes all the difference. Peel, deseed, and cube the butternut squash into roughly 1-inch pieces.
A sharp knife and a sturdy chopping board are your best mates here. Got any cling film? Line your baking sheet with it, it makes cleanup a dream! Safety reminder: watch your fingers when cubing the squash!
Step-by-Step to Butternut Bliss
Right, let's get down to business. Follow these easy steps and you'll have the perfect puree in no time.
- Heat your oven to 400° F ( 200° C) .
- In a large bowl, toss your cubed squash with 2 tablespoons of olive oil , ½ teaspoon of salt , and ¼ teaspoon of pepper . A wee pinch of nutmeg or cinnamon is optional, but highly recommended!
- Spread the squash on your baking sheet in a single layer.
- Roast for 45- 60 minutes , or until it's fork-tender and slightly caramelised. You want it nice and golden!
- Chuck the roasted butternut squash into a blender or food processor. Blend until completely smooth. If it's a bit thick, add a tablespoon or two of water. Be careful not to burn yourself!
- Have a taste and adjust the seasoning. More salt? Pepper? Go wild!
Pro Tips for a Puree Perfection
Want to take your butternut squash puree to the next level? Here are a few tricks I've picked up over the years.
- Roasting is key, full stop. Never boil the squash. This intensifies the flavour.
- Don't be shy with the seasoning. Butternut squash can be a bit bland, so give it some welly!
- You can make this ahead of time. Once cooled, it will keep in the fridge for up to 3 days. Just reheat it gently before serving.
So there you have it! My fool proof butternut squash puree recipe . Perfect as a side dish , in a soup , or even as baby food .
I've even used it as a pasta sauce once, it worked wonders!. Give it a go and let me know what you think! Cheers!
Recipe Notes
Alright, so you're about to tackle this butternut squash puree recipe . Ace! Before you dive in, let's chat about a few bits and bobs to help you nail it.
Trust me, a few tweaks can make a massive difference.
Serving Suggestions: Fancy Pants or Comfy Casual?
Fancy a bit of posh plating? Swirl a spoonful of the butternut squash puree on a plate. Top it with toasted pumpkin seeds and a drizzle of balsamic glaze. Proper chef-y, innit?
Or, for something less faff, just dollop it next to your Sunday roast. It works a treat with a bit of sage butter melting over it.
And of course, you can totally use it as the base for a delicious, creamy butternut squash soup or even a pasta sauce – the possibilities are endless! Maybe add a cheeky splash of sherry to either one for extra oomph.
Storage Tips: Keep it Fresh, Keep it Tasty
Got leftovers? No worries. The puree will keep in the fridge for about 3-4 days. Just pop it in an airtight container.
Want to freeze it? Go for it. Portion it out into freezer bags or containers. It'll last for a good couple of months.
When you're ready to use it, just defrost it in the fridge overnight. To reheat, microwave it or warm it in a saucepan over low heat, stirring occasionally.
Honestly, it's that easy.
Variations: Getting Creative with Your Butternut Squash
Feeling adventurous?
How about a maple syrup and cinnamon twist? Stir in a tablespoon of maple syrup and a pinch of cinnamon before blending.
It'll give it a lovely warm flavour, perfect for fall .
For a vegan version, swap the olive oil for coconut milk when roasting. Or add a dollop of coconut milk while blending for a creamier, richer puree .
Plus, this easy recipe can easily be modified for a vegetarian diet.
Seasonal swaps are a piece of cake. Instead of butternut squash , try roasted butternut squash , pumpkin or acorn squash. Adjust roasting times as needed.
Nutrition Basics: Good for You AND Delicious
This healthy butternut squash puree recipe is packed with vitamins and fibre. It’s low in fat and calories. Think around 120 calories per serving.
It’s also a great source of Vitamin A and potassium. So you can feel good about tucking in! Some mums even make this their baby food as one of their fall recipes .
Listen, making homemade butternut squash puree is easier than you think. Don't be scared to experiment with flavours and seasonings.
Have a go, and let me know how it turns out! Trust me, you'll love it!
Frequently Asked Questions
Can I use pre-cut butternut squash for this butternut squash puree recipe?
Absolutely, you can use pre-cut butternut squash! It's a real time-saver, isn't it? Just make sure the pieces are roughly the same size so they roast evenly. Give them a good toss with the oil and seasonings just like you would with a whole squash.
How do I store leftover butternut squash puree?
Leftover butternut squash puree can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage – portion it out into freezer bags or containers. When you fancy using it, just thaw it in the fridge overnight or microwave it gently until heated through. Like a proper batch cook, innit?
My butternut squash puree is too watery. How can I fix it?
If your butternut squash puree is too watery, you can try roasting it for a bit longer next time to remove more moisture. Or, you can simmer the finished puree in a saucepan over low heat, stirring frequently, until some of the excess liquid evaporates. A cheeky spoonful of mashed potato powder also works in a pinch!
What can I add to this recipe to give my butternut squash puree recipe a bit more of a kick?
Fancy jazzing things up, do we? You could add a pinch of cayenne pepper or a finely chopped chili before roasting for a spicy kick. A dash of smoked paprika also adds a lovely depth of flavour. For something a bit different, try a squeeze of lime juice and a pinch of ginger after blending!
Is butternut squash puree healthy?
You bet your bottom dollar it is! Butternut squash is packed with vitamins, minerals, and fiber. It's a good source of Vitamin A, Vitamin C, and potassium. Plus, this puree is low in fat and relatively low in calories, making it a guilt-free addition to your meals.
