Roasted Butternut Squash Puree

1 large butternut squash, halved and seeded
salt and ground black pepper to taste
2 cups chicken stock

Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.

04/18/2018

recipepes.com Roasted Butternut Squash Puree, recipe PT15M PT1H 5 455 calories

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Roasted Butternut Squash Puree

Ingredients

Directions