Roasted Butternut Squash Puree

Similar to the sweet potato puree earlier, this is more of a method than a recipe, as unless you're a baby I don't expect you'll be eating this on its own. Butternut squash is a great pumpkin replacement, especially in this pumpkin pie flavored oatmeal, or my protein pumpkin loaf: https://s.samsungfood.com/HBM0T https://s.samsungfood.com/59Rae

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F and line a cookie sheet with parchment paper

Step 2

Slice off the stem of the squash and cut in half lengthwise. Scoop out the seeds using a spoon. Sprinkle the inside with a little bit of salt

Step 3

Place the cut side down on the cookie sheet. Prick the skin of the squash with a fork

Step 4

Roast for about 60 minutes, or until tender. A knife should be able to easily pierce through it without any force.

Step 5

Flip over and let cool until you can safely handle it, about 5 minutes

Step 6

Scrape off the insides from the skin and place into a large bowl. Mash with a potato masher, or blend in a food processor.

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