- 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