Homemade butternut squash puree

Today I want to share a recipe for a simple butternut squash puree that works great in both desserts and savoury dishes.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (~900 g puree)

Method

Remove stems from three medium butternut squashes and cut them in half. Take out the seeds and loose fibers using a spoon. Cut the squashes into smaller pieces that will soften up more quickly during baking. I'm cutting each half into two pieces: one with a lot of flesh and one where seeds were. I cube each part into roughly equal pieces. This will ensure each piece will bake evenly. Transfer cubed butternut squash onto baking trays lined with baking paper. Sprinkle some olive oil on top and make sure each piece is covered.
Put butternut squash into an oven preheated to 200 deg C (no fan) for 30-35 minutes, until a fork inserted into a piece goes in without resistance and squash starts to get some colour. Once butternut squash is soft, take it out of the oven and set it aside to cool slightly.
After around 10 minutes remove squash skins using a spoon or a small knife. Blend flesh into a smooth puree. Keep the puree in a fridge in an airtight container for up to 5 days or freeze it and use whenever you need it, in desserts and savoury dishes.
Enjoy!

Approximate nutritional value

100 g

Hubby in the kitchen