Easy Oil-Free, 1 Ingredient Butternut Squash Puree
Extremely easy butternut squash puree made totally dairy and oil free. Perfect for a multitude of recipes.
Equipment
- Food Processor paid link
- Steamer Basket paid link
Ingredients
- 1 butternut squash around 21 ounces
- ½ cup water
Instructions
- Peel the 1 butternut squash. Cut off the top stem and bottom part.
- Depending on the the shape of your butternut squash, you may be better off cutting it into sections. If yours looks like mine, with a longer top you can cut it into thirds.
- Cut the bulb part in half to reveal the seeds. Then, scoop them out. You can save them and roast them if you like.
- Then, cut the butternut squash into medium sized cubes.
- Place the butternut squash into a steamer basket. You can also do this by placing a metal sieve over a pot of boiling water. Steam the butternut squash about 30 minutes over a medium heat.
- The butternut squash needs to be fork tender before removing. If it is not soft enough, steam for more time.
- Scoop into a food processor and pour in ½ cup water.
- Blend until smooth, about 1 minute.
- Store in a container in the fridge.
Notes
- This will make about 28 ounces/800g of butternut squash puree.
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- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated. For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
Serving: 200gCalories: 60kcalCarbohydrates: 15.7gProtein: 1.4gFiber: 4.8g
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