BUTTERNUT SQUASH PUREE RECIPES

Name: Butternut Squash Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoon extra virgin olive oil; 3 garlic cloves, minced; Sprig of fresh thyme or ½ teaspoon dried; 6 cups cubed butternut squash; 1 cup chicken broth or water; Kosher saltu00A0; Freshly cracked black pepper

BUTTERNUT SQUASH PUREE - JAMIE GELLER

Butternut Squash Puree - Jamie Geller image

Easy squash puree gets doctored up for a quick side.

Provided by Fresh Families

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoon extra virgin olive oil
3 garlic cloves, minced
Sprig of fresh thyme or ½ teaspoon dried
6 cups cubed butternut squash
1 cup chicken broth or water
Kosher salt
Freshly cracked black pepper

Steps:

1. In a medium saucepan, over low heat, lightly coated with evoo, sweat garlic until soft and translucent, about 5 minutes. 2. Add thyme, squash and broth. Cover and simmer for about 20-30 minutes, stirring occasionally, until squash is very soft and falling apart. 3. Mash squash with potato masher or using an immersion blender until creamy. Season to taste with salt and pepper. 4. Serve squash puree with Turkey Meatloaf and garlicky green beans.

Nutrition Facts : Calories 90, CarbohydrateContent 11 g, FatContent 5 g, ProteinContent 2 g, ServingSize 1 serving, SodiumContent 515 mg, SugarContent 2 g

ROASTED BUTTERNUT SQUASH PUREE RECIPE | ALLRECIPES

Roasted Butternut Squash Puree Recipe | Allrecipes image

This is very easy and healthy. It tastes like pumpkin pie!

Provided by ChristinaB

Categories Side Dish Vegetables Squash

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 3

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 158.5 calories, CarbohydrateContent 40.3 g, CholesterolContent 0.4 mg, FatContent 0.6 g, FiberContent 6.8 g, ProteinContent 3.7 g, SaturatedFatContent 0.2 g, SodiumContent 395.2 mg, SugarContent 7.8 g

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