Pureed Roasted Winter Squash

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Pureed Roasted Winter Squash

Pureed Roasted Winter Squash

Try this roasted puree as a ravioli filling or a simple side dish.

Serves 4

Prep Time 10 min

Total Time 55 min.


  • Canola oil
  • 1 2-pound butternut, buttercup or acorn squash

Cooking Directions

Step 1

Preheat oven to 400°F. Brush a rimmed baking sheet with oil.

Step 2

Cut squash in half and scrape out seeds and membranes. Place the squash, cut-side down, on the prepared baking sheet. Bake until soft, 35 to 45 minutes for buttercup or acorn squash, 40 to 50 minutes for butternut. Let cool slightly.

Step 3

Scoop the squash flesh into a food processor. Pulse until smooth. For a chunkier texture, mash squash with a potato masher.