Butternut Squash Purée
Author: Lori
  • 1 large butternut squash
  • optional:
  • ½ teaspoon sea salt
  • ⅛ cup pure maple syrup
  • sprinkle of fresh graded romano cheese
  1. Thoroughly wash your butternut squash before starting. Tip: I like to wear a pair of food safe gloves when cutting down whole squash, the veggie omits a sticky substance that isn’t really noticeable until its too late and it doesn’t quite wash off with normal soap and scrubbing.
  2. Using a very sharp and larger knife, carefully cut the outer peel off the squash, as you would peel an apple. Then cut the ‘peeled’ squash into thick slices (think of slicing a loaf of bread). The bottom, bulb like portion of the squash will have seeds to remove. Chop the squash into uniform chunks or cubes (smaller pieces will cook faster). Steaming will help retain more of the nutrients vs boiling. Depending on your steaming method, boiling might be much faster though. When the squash is fork tender it is done, drain if necessary. Use either your stick blender, food processor or regular blender to whip the squash into a beautifully smooth purée. You may now add the salt, pure maple syrup and or cheese if you wish. Serve immediately.
Recipe by A Cowboy's Wife at https://acowboyswife.com/butternut-squash-puree-recipe/