The Easiest Way to Cook Butternut Squash
I love to cook different dishes using pumpkin puree from butternut squash, it is almost always in my pantry. And if it is not there, then it is definitely in the freezer! Previously, I often used canned puree, it is very tasty, but still does not compare in quality with homemade. And since I am an activist of healthy eating and unprocessed food, I simply have to cook pumpkin puree myself, a lot, in season and from organic pumpkin.
Ingredients
- 5 pound Butternut squash
Instructions
- Wash the pumpkin thoroughly under running water using a brush.
- Cut the pumpkin in half lengthwise and remove the seeds. If the seeds are difficult to remove, leave them in place once the pumpkin is baked, this will be easy and quick.
- Place the pumpkin skin side up on a baking tray covered with baking paper and make a few shallow holes with a fork.
- Preheat oven to 350F(175C)>Bake the butternut squash for about 2 hours. It depends on the size of the pumpkin. I have a 2 kg pumpkin, so each half weighs about 1 kg.
- Once the butternut squash is soft, it is ready. Let it cool slightly and scoop out the flesh with a spoon.
- I usually puree the pumpkin pulp with an immersion blender and portion it into 1 cup ziplock bags and use as needed for my recipes.
Nutrition
Calories: 102kcalCarbohydrates: 27gProtein: 2gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 9mgPotassium: 798mgFiber: 5gSugar: 5gVitamin A: 24108IUVitamin C: 48mgCalcium: 109mgIron: 2mg
Tried this recipe?Let us know how it was!