Roasted Butternut Squash Puree

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Description
Similar to my Roasted Sweet Potato Puree and Homemade Pumpkin Puree, this is more of a method than a recipe, as unless you're a baby I don't expect you'll be eating this on its own (though I wouldn't blame you, it's delicious).

Butternut squash is a great pumpkin replacement, especially in my Pumpkin Pie Protein Overnight Oats or Protein Pumpkin Loaf.

Butternut squash puree can also be used in place of mashed banana or applesauce; I've even had great success using it in my Chickpea Protein Brownies.

For a butternut squash puree specific recipe, may I suggest my Butternut Squash Yogurt, which simply combines together butternut puree with Greek yogurt, almond butter, and almond milk for a delicious, easy, and nutritious breakfast!
Time
Prep Time:
10 minutes

Cook Time:
1 hours 30 minutes

Total Time:
1 hours 40 minutes
Cost
Total Cost:

Cost per Serving:
$0.30
Ingredients
Serving(s)
  • 3 lb Butternut squash
  • 1 tsp Salt
Instructions
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  1. Preheat oven to 400F and line a cookie sheet with parchment paper
  2. Slice off the stem of the butternut squash and cut in half lengthwise. Scoop out the seeds using a spoon
  3. Place the cut side down on the cookie sheet. Prick the skin of the butternut squash with a fork
  4. Roast for about 75-90 minutes, or until fork tender
    1. Flip over and let cool until you can safely handle it, about 5 minutes
    1. Place the entire squash (skins included!) into a food processor with salt, and blend for a few minutes to form your puree
    Notes
    1. You can also turn this into mashed butternut squash. Season to taste with garlic powder, onion powder, black pepper, salt, paprika, and parsley
    Nutrition Facts
    ------------------------------------------
    Serving Size: 1/2 cup (120 g)
    Calories: 77
    ------------------------------------------
    Total Fat: 0.2g (0 %)
    Saturated Fat: 0.0g (0 %)
    Polyunsaturated Fat: 0.1g
    Monounsaturated Fat: 0.0g
    Cholesterol: 0mg (0 %)
    Sodium: 288mg (13 %)
    Total Carbohydrate: 19.9g (7 %)
    Fiber: 3.4g (12 %)
    Net Carbs: 16.5g
    Total Sugar: 3.7g
    Protein: 1.7g (3 %)
    ------------------------------------------
    Vitamin B12: 0.0mcg (0 %)
    Vitamin D: 0.0mcg (0 %)
    ------------------------------------------
    Calcium: 82mg (6 %)
    Iron: 1.19mg (7 %)
    Magnesium: 58mg (14 %)
    Potassium: 599mg (13 %)
    ------------------------------------------
    Glycemic Index
    :
    75.0

    Glycemic Load
    :
    14.9

    Sources of Inspiration
    https://www.asweetpeachef.com/how-to-make-butternut-squash-puree/#wprm-recipe-container-19958
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