An easy way to get fresh, roasted squash butternut (or any other) purée to use in recipes at home.
So, as evidenced by my insistence on making my own pumpkin purée, you can probably imagine that I did not purchase a can of squash earlier this week for the butternut squash soup with bacon and sage. Instead, I roasted a butternut beauty that had been sitting and waiting patiently for me to finish making desserts and to start making dinner for the family again.
I purchased it way back at the beginning of November from one of the last vendors at the market, and it was finally time for this guy to shine. However, the biggest issue for me when making purée is always hacking into the hard, uncooked squash. So, I didn’t.
Instead, I simply made a few slices in the outer layer to allow steam to release, and I stuck the whole squash, stem and all, onto a baking sheet, popped it in the oven while another dish was baking and waited.
The squash came out easily, and I simply pulled the skin off (no peeling! , scooped the flesh into one bowl and the seeds into another (no scraping!). Voila! Butternut squash purée was ready, and the 10 minutes of effort I made sticking it in the oven and scooping paid off in the form of dinner the next night.
Once you have the purée, the question becomes what to do with it. Here are a few ideas to get you inspired:
Butternut Squash Soup with Bacon and Sage | Food for My Family
Butternut Squash Bread | Dine and Dish (her ancient blog)
Butternut Squash Risotto | Bitchin’ Kitchen
Curried Squash Soup | Simply Recipes
Butternut Squash Muffins with Golden Raisins and Currants | Baking and Books
Roasted Butternut Squash Coconut Curry Soup | Food52
Preheat oven to 350º. Make five or six 1/2″-deep slices in the side of the squash. Place the squash on a baking sheet and then into the oven. Bake for 40-50 minutes until the skin starts to wrinkle and the flesh of the squash is soft.
Remove from oven and allow to cool completely. Peel skin away and carefully scoop squash into a food processor or blender, avoiding the seeds and guts. Blend until smooth. Refrigerate or freeze until ready to use.
Makes 3-4 cups squash purée