Butternut Squash Puree

I found this recipe the other day on Tasty Kitchen. It’s actually from Pioneer Woman, so it must be good eh?! Anyway, I had a butternut squash just hanging out on my counter and I wanted something different to do with it. The name ‘Puree’ makes it sound like, baby food, or something, but it’s so much more than baby food. It’s kind of just like mashed potatoes. But then again, it’s all in how much you “puree” it. 🙂

2 Butternut squash, halved and seeded

1/2 stick of butter (I only added about a 1/4 of a stick of butter and it was fine)

1/4 C. maple syrup

dash of salt (I didn’t even add this)


Preheat the oven to 375. Place the squash halves, cut side down, on a baking sheet (I put parchment paper down first), and roast for 30-40 minutes. Scoop out the squash into a bowl and add the butter, syrup, and salt. Mash with a potato masher or puree in a processor. Sprinkle with cinnamon and serve! 🙂



(It’s the yellow stuff btw… 😉 with a side of a quorn chicken patty with bbq!)


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