• 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

    Tip: Slicing this squash can be challenging. Instead of slicing it, puncture the skin in several places with a small knife and then bake the squash whole. The skin will be soft and easier to slice once it is baked.

    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.

    And read the headnotes for a tip on how to avoid slicing the squash before baking it!

    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, Vegetarian  |  5 Comments

    5 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

    4. Michelle says:

      I agree that the butternut squash is the best tasting, so sweet!
      For the holiday of Sukkot we entertained nightly, so I made a huge batch of your pumpkin bread into loaves and muffins. It was the best tasting bread ever! I made ahead and froze for 2 weeks and took out what I needed each morning. It was a hit and went well with my beef stews, soups, chicken…..

      Thanks for your delicious gluten free recipes!! 🙂

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