One of my favorite fall foods is butternut squash. There are so many delightful ways to use this naturally sweet and healthy squash. If you can find winter squashes on sale, go ahead and stock up, because they will stay fresh in a cool, dry place for a few months. Over the weekend, I picked up several butternut squash at the store. I decided to bake two of them to use in a few different recipes Sunday night. I ended up with a few different dishes including, gluten-free and refined sugar free muffins, and this puree!
First things first…let’s get the squash ready so we can use the baked squash in all the other recipes!
First, cut off the top, about 1″ from the top. Then set it upright, so you can slice it down the middle. If it’s not sturdy upright, you can cut the bottom so it sits level or lay it on it’s side. I think upright is easiest, so I can get both hands on top of the knife and push down.
I prefer to use an ice cream scoop to remove the goop and seeds. This is the perfect job for little hands, if they are available. **save the seeds and roast them with your favorite spices!
Place the halves in a baking dish, cut side down and add about 1/2″ of water to the dish.
Bake in a 375 degree, preheated oven, until the skin is easily pierced with a knife. It took my squash about 35 minutes, but this will vary depending on size. Check it every 5 minutes after 25 minutes.
Remove it from the oven and let it cool until you can easily handle using your hands. Scoop out the flesh and add it to a food processor. Blend until smooth.
Once it’s cooked, you could can the squash, or store it in the refrigerator for a few days while you wait to use it. You could also freeze the squash in ziplock bags, or measure 1/4 cup into silicone cupcake liners. Once it’s frozen in the liner, remove it and place it in a bag in the freezer.
I could not wait to use some of the squash, so I ended up serving some for dinner that night. I immediately poured out two cups of puree to use for a side dish. It was the easiest side dish I’ve ever made and a new favorite for my girls! I added 2 tsp of coconut butter, 1 tbsp of maple syrup and a dash of salt, to 2 cups of pureed butternut squash. Heaven. I can’t wait to jazz it up a little for Thanksgiving Day!
Did you see the Julia Child quote I put on the Facebook page the other day? ”You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” Here you go — four ingredients, lots of flavor, and nutrition!
Nutrition Per Serving (1/2 cup):
fat: 1.5 grams
sugar: 6 grams (no refined sugars)
vitamin A: 225%
vitamin C: 25%
|Butternut Squash Puree|
- 2 cup butternut squash puree
- 2 tsp coconut butter (I like the Artisana Coconut Butter)
- 1 tbsp maple syrup
- 1/2 tsp salt
- Prep the squash as shown above
- Add coconut butter and maple syrup to the squash
- Warm if needed and serve