Best Easy Butternut Squash Puree Recipes

Easy Butternut Squash and Apple Puree image

Provided by Martha Stewart

Number Of Ingredients 7

4 tablespoons butter (1/2 stick)
1 small onion
4 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces
2 apples, peeled, cored and cut into 1/2-inch pieces
1/2 cup vegetable broth or water (more if necessary)
1/2 teaspoon cinnamon
1/2 cup golden and/or black raisins, soaked in boiling water for 5 minutes until plump, then drained

Steps:

Melt butter in large pot over medium heat. Add onion and saute until just tender, about 8 minutes. Add squash, cover, and cook until beginning to soften, about 6 minutes. Add apples and vegetable broth (or water), cover, and simmer until vegetables are soft, about 12 minutes.
Add cinnamon. Cool slightly. Working in batches, transfer to a food processor and puree until smooth. Add more liquid if too thick. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with raisins.
Serve warm, or cover and refrigerate without raisins (can be made up to 2 days ahead). Reheat over medium heat and sprinkle with raisins.

Easy Butternut Squash Puree image

Provided by Martha Stewart

Yield Makes 3/4 cup

Number Of Ingredients 3

1 medium butternut squash (about 3 pounds), halved lengthwise, peeled, seeded, and sliced 1/2 inch thick
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees. Spread squash in a single layer on a rimmed baking sheet. Toss with oil, and season with salt and pepper. Roast until golden and tender when pierced with a paring knife, about 45 minutes. Remove from oven.
Transfer squash to the bowl of a food processor; puree until smooth. Season with salt and pepper. Set aside at room temperature until ready to use.