Butternut Squash Puree
The first time I ever had butternut squash puree was several years ago for a camping trip to Yosemite; my aunt had made Savory Curry with Lamb and instead of eating it over rice, she paired it with butternut squash puree - it was SO good. When ever I get a chance to snag a squash at the store, I buy one and use it as my base for most recipes which call for something saucy. (By the way, my aunt is fantastic cook and went to Thailand to learn how to cook curry, so she is basically the coolest person ever). Since squash season is in full swing, I figured I would share with you all a basic roasted butternut squash puree. This recipe is simple and you can cook it in bulk and vacuseal half, freeze it and save for later. Eating 1/2 cup of butternut squash offers you 300% of your daily dose of vitamin A, which is a powerful anti-oxidant that's great for your skin and eye sight. Plus it is 45 calories per serving, so if you're looking to save on calories but not on flavor for the holidays, you've come to the right place. At the end of the recipe I have a great example of a curry to pair the puree with.
1 medium butternut squash, skin trimmed off and cut in 1/2 inch cubes
2 tablespoons olive oil
salt and pepper to taste
Preheat your oven to 400 degrees Fahrenheit. Chop your squash into 1/2 inch cubes, trimming off the thick skin. Toss the squash with the olive oil in a large bowl and coat well.
Once the oven is pre-heated, spread the oil-coated butternut squash evenly on a baking sheet and cover with salt and fresh ground pepper to taste. Place the pan into the oven and bake for 25 minutes.
Once the squash is done (should be fork tender), remove from the oven and place into a food processor. Blend until smooth, scoop into a bowl and enjoy! Top with your favorite curry or by itself as a side dish.
Here I topped my squash with a red curry filled with chicken, broccoli slaw and zucchini noodles.