Roasted Butternut Squash Purée
/Say hello to your new favorite sauce or spread.
This tastes great on vegetables, rice, quinoa, gluten-free pasta, and oatmeal
You can even use it as a filling in wraps, sandwiches, tacos, burritos, enchiladas, and quesadillas
Roasted Butternut Squash Puree
INGREDIENTS
1 butternut squash
1 tsp olive oil or coconut oil
1/4 or more chicken broth (or vegetable broth if you're vegan/vegetarian) - amount depends on the size of your squash and your desired consistency of your puree
Salt and pepper (to taste)
DIRECTIONS
Preheat oven to 400 F degrees
Cut off the ends of the squash, then cut squash in half length-wise and remove the seeds
Rub cut side of each half with olive oil or coconut oil
Place squash on baking sheet cut side down (line baking sheet with parchment paper for easier clean-up)
Bake at 400 F degrees for 30-50 minutes, or until tender (you'll be able to easily pierce the squash with a fork)
Remove from oven and set aside until it's cool enough to handle
Scoop out flesh and place in a food processor or blender (I used my Vitamix)
Start with 1/4 cup broth and a pinch of salt and pepper
Blend until smooth
Add more broth if you want a thinner consistency
SEE IT IN ACTION!
I combined the butternut squash purée with two types of rice (cooked in chicken broth - or vegetable broth if you're vegan/vegetarian) to make a creamy, almost cheesy tasting "risotto" (an excellent option when you're craving warm comfort food):