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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
50 mins
Cal/Serv:
264
Butternut squash has an advantage on potatoes when it comes to a puree. After roasting, butternut squash becomes extremely smooth and creamy. Instead of the added milk or cream, the squash gets blended with a little butter for a velvety smooth side dish. It's one of our favorite ways to serve the vegetable and it takes very little effort! Need help cutting butternut squash? No fret! We have a great guide on how to peel and cut the squash!
If you've made this recipe, drop us a note down in the comments below to let us know how you liked it!
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Ingredients
- 2
(2-lb.) butternut squash, peeled, seeded, and cut into 1" cubes
- 4 Tbsp.
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
- 4 Tbsp.
butter
Cayenne pepper, for garnish (optional)
Directions
- Step 1Preheat oven to 400°. On a large baking sheet, toss butternut squash with oil and season with salt and pepper.
- Step 2Roast until squash is extremely tender, tossing halfway through, 30 to 40 minutes.
- Step 3Place squash and butter into the bowl of a food processor and blend until smooth.
- Step 4Serve with a pinch of cayenne pepper, if using.
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