Butternut Squash Purée

 

YOU WILL NEED

• butternut squash (You will need approximately 1 pound, 10 ounces of butternut squash to yield 15 ounces of purée)
• neutral oil

DIRECTIONS

Preheat your oven to 425. Line two large baking sheets with aluminum foil, silicone baking mats, or parchment paper.

Peel the squash. Slice the squash in two through the middle to separate the narrow part of the squash from the thicker/rounder part that contains the seeds. Slice the seed-end lengthwise to remove the seeds and stringy membrane. Cut the squash into large cubes and toss into a mixing bowl. Drizzle a small amount of neutral oil over the cubed squash, and using a large spatula, gently toss the squash so that it all gets a thin coat of oil.

Divide the cubed squash between the two baking sheets and spread into one layer. Try not to crowd them too much, or they will not brown.

Roast the squash, turning once and rotating pans once, until the edges are lightly browned and centers are tender, 40 to 45 minutes. Check the squash occasionally to ensure they are not roasting quicker than expected.

Remove from the squash from the oven and let it cool for at least 20 minutes.

Once the squash has cooled, toss it into a food processor and whirr it on high speed. Butternut squash has very litter water in it compared to pumpkin, so you will need to add some water a bit at a time in order to get a nice smooth consistency.