How To: Roasted Butternut Squash Purée

This whole kitchen adventure started because of something I ate from the healthy prepared meal place that I bop into occasionally (some nights I just can’t with cooking, you know?): butternut mash. Y’all I can’t begin to tell you how NOT squashy this tasted (which has always been my fear of any kind of “mash” made from squash). I needed to figure this out so I could make it and eat it always.

  • Step one: become more familiar with butternut squash.
  • Step two: make roasted butternut squash purée.
  • Step three: Google things to do with butternut purée.
  • Step four: GEEK OUT ABOUT FOOD STUFFS

As you can see from the above, I may or may not have gone a bit off the rails as far as my original quest. LISTEN. You can make “mac and cheese” with butternut purée (it’s on my list of things to try this week when I’ve got a second because OMG MAC AND CHEESE), as well as other yummy things I’d like to mess around with, namely some kind of savory breakfast oat bowl because I’ve never been overly fond of sweet things for breakfast. Keep your eyes on this space for some “now that you’ve made butternut squash purée here’s what you can do with it” posts from yours truly in the weeks to come.

Roasting and pureeing a butternut squash is REMARKABLY easy. Slice it in half, scoop out the seeds and strings (much like you do for everyone’s 110butternut-74196_640favorite carve-able squash), toss it cut side down on a foiled and oiled cookie sheet and pop in a 400F oven. Let it do its thang for 30 minutes and then I flip it over and let it do its thang for 5-10 minutes. Remove from the oven (keeping squash cut side up) and let cool till you can safely handle it. Now you have to peel it, which I did with my fingers because the skin should be easy to rip off (though I suspect if you popped the squash halves in a ziploc bag after roasting to sweat them the skin would SLIDE right off). After you’ve gotten all the skin removed it’s time to run that squash through a food processor. You want smooth consistency BUT NOT LIQUIDY. And voila, you’re done!

If you’re more of a fan of acorn squash don’t worry I’ve got you covered with this yummy stuffed version that I all of the sudden really want to eat, so excuse me while I go make more squashy stuff in the kitchen.

SIDEBAR: I’m seriously thinking about doing the MoviePass thing this year (there are A LOT of movies I want to see). MoviePass, if you didn’t already know, lets you pay a flat fee per month ($9.95) and you can see “a movie a day” at “any theatre” anywhere. So my big questions is: has anyone out there given MoviePass a go? Is it as awesome as it sounds or nah?

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