Servings: 6 cocktails
Equipment
- Baking sheet
- Parchment paper or foil
- Oven
- Blender or food processor
- Spatula
Ingredients
- 1 medium sized butternut squash
- 1 tablespoon olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp cinnamon powder
Instructions
- Preheat the oven to 400 degrees
- Cut the butternut squash in half and then into slices. Cut off the outer rind and cut into medium sized chunks.
- Place on a lined baking sheet and add the olive oil, salt, pepper, and cinnamon. Gently toss the squash until it is all fully coated.
- Place in the oven and let cook for 40-60 minutes, or until you can pierce it with a fork and it appears soft
- Take the squash out of the oven and let cool
- Add the squash to a blender or food processor. Add 1 1/2-2 cups of water and blend until the mixture is smooth. Keep adding water in increments of 1/4 cup until the puree is a smooth texture
- Place in an airtight container and keep in the refrigerator for 3-5 days.
Notes
Pro Tips
- Choose a squash that feels heavy for its size for the best texture.
- Spread the squash pieces out on the baking sheet so they roast instead of steaming.
- For a thicker purée, start with less water and add slowly.
Tried this recipe?Leave a comment and let us know how it was!