How To Make Roasted Butternut Squash Puree Recipe
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Serves:
Ingredients
- 1 medium-sized butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg until well coated.
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Spread the seasoned squash evenly on a lined baking sheet.
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Roast the squash in the preheated oven for about 30-40 minutes, or until tender and lightly browned.
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Remove the roasted squash from the oven and let it cool for a few minutes.
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Transfer the roasted squash to a food processor or blender, add the butter and heavy cream, and blend until smooth and creamy.
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Taste and adjust the seasoning if needed.
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Serve the roasted butternut squash puree hot, garnished with fresh parsley.
Nutrition
- Calories : 243kcal
- Total Fat : 20g
- Saturated Fat : 11g
- Cholesterol : 54mg
- Sodium : 623mg
- Total Carbohydrates : 18g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 2g
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