Butternut Squash Puree and Pie Filling
This Butternut Squash Puree and Pie Filling makes a great side, replacement for canned pumpkin in pie, or as a base for soup.
Butternut Squash Puree and Pie Filling
This butternut squash puree is easy to make and can be used in a wide range of dishes.
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Servings:
Ingredients
- 1 3-pound butternut squash
- ½ Tablespoon olive oil
- ⅛ teaspoon salt omit for pie filling
- ⅛ teaspoon garlic powder omit for pie filling
- ½ teaspoon pepper omit for pie filling
- 2 Tablespoons cream, milk, or nut milk, omit for pie filling
Instructions
- Preheat oven to 425℉
- Cut squash in half lengthwise, scoop out seeds, and place on baking tray lined with parchment flesh side up.
- Brush with olive oil and sprinkle with salt, garlic powder and pepper (omit salt, garlic powder, and pepper for pie filling). Flip halves so that flesh side is down.
- Bake for 30-40 min or until squash is very tender when pierced with a fork. Let cool 10 min, discard skin, and place squash in food processor. If NOT making pie filling, add cream (or milk or nut milk). Process until very smooth.
Notes
- Puree can be frozen for later use.
- If using this as a side, try adding spices. My favorite is cinnamon, ginger, and nutmeg, or Savored Joy’s Moroccan Spice Blend.
- For nutrition information, I used salt, pepper, garlic, and cream
Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 18.9g | Protein: 1.7g | Fat: 3.2g | Saturated Fat: 1.4g | Cholesterol: 7mg | Sodium: 59mg | Potassium: 520mg | Fiber: 3.2g | Sugar: 3.5g | Vitamin D: 3µg | Calcium: 80mg | Iron: 1mg
Calories: 99kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Looking for a recipe that uses this Butternut Squash Purée and Pie Filling?
Give my Pecan-Crusted Halibut a try!
