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.
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!
Roasted Butternut Squash {pumpkin purée}
To slow down this roast, reduce the oven temperature 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. 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.Ingredients
- 1 large (3 pounds or 1.36 kg) butternut squash
- 1 tablespoon high-heat oil such as coconut oil or ghee
Method
- Preheat your oven to 400°F (200°C, or gas mark 6).
- Prepare a baking sheet by rubbing it with about 1/2 tablespoon of high heat oil on it or line it with some parchment paper or non-stick mat.
- Slice the butternut squash in half the long way and scoop out the seeds using a spoon, or you can wait until the end when they’ll be a bit easier to scoop out. If you can’t slice it, see the headnotes.
- Rub the inside of each half with the remaining high heat oil.
- Place each squash half open side face down, skin up, on the baking pan.
- Roast for 30 minutes or until you can easily insert a fork in the center of the squash.
- Cool and scoop out the flesh (minus any seeds). Place the flesh in a blender or food processor to purée.
- Store sealed in the refrigerator for a few days or freeze for a few months.
Makes about 3 cups of squash purée
Sue
September 20, 2013 at 4:20 pmI 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!!
Erica
September 21, 2013 at 12:26 amreally? I never thought to do that. I bet the seeds are soft anyway. I’ll try it next time 🙂
Michelle
October 15, 2017 at 7:56 amI 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!! 🙂