• How to Roast Butternut Squash {pumpkin purée}

    Comfy Belly: Roasted Butternut Squash

    Looking for a great pumpkin purée recipe? Here’s a quick, simple way to roast butternut squash, which is, in my humble opinion, the best homemade squash for all your pumpkin purée needs.

    Comfy Belly: Roasted Butternut Squash

    When I’m in need of some pumpkin purée for a pie, bread, or other recipe I turn to roasted butternut squash for it’s reliably sweet taste and smooth texture. This recipe is a “fast” roast, but if you have time try a slightly lower temperature which will yield an even tastier, melt-in-your-mouth squash. You’ll be tempted to grab a spoon and eat right out of the skin, and I proudly confess to doing so.

    To slow down this roast, take the oven temperature down to 350°F (175°C, or gas mark 4) and roast for about an hour. Your roasting time will vary a bit based on the size of the squash. It’s done when you can easily slide a fork in the center of the squash.

    You might also like...

     
     
    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, Vegetarian, Wheat-Free  |  4 Comments
     
     

    4 Responses to How to Roast Butternut Squash {pumpkin purée}

    1. Sue says:

      I leave the seeds in . . . and then blend the whole lot – flesh, seeds and skin. You end up with a really delicious nutty flavour. You do end up with tiny pieces of skin that don’t totally puree, but you won’t be disappointed by the taste!!

    2. Pingback: Blue Lizzy Wellness » Pumpkin bars (gluten free, dairy free, SCD approved)

    3. Pingback: Pumpkin Pie | thisisisrachel

    Leave a Reply

    Your email address will not be published. Required fields are marked *




  • Free recipes & inspiration

     
     
     
     
  • Sources & tips

     
     
  • Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
     
     
  •  target=
     
     
  • Measurement Equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
     
     
  • Ingredient Conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tablespoons
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
     
     
  • By recipe

     
     
     
     
  • By ingredient

     
     
  • Recently

     
     
  • Temperature Conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240