We’re going to have words. I can just see it now. You’ll say something like, “Pumpkin doesn’t taste like tin! It’s sweet and orange and delicious.” I’ll nod politely and wait for you to finish. “Are you sure?” I’ll ask. You’ll say yes, but the conviction will be gone, shaken by the steel in my stare.
“Now let me show you a better way.”
LET’S GET COOKIN’
Are you ready for super complicated? Brace yourself.
- Butternut Squash
Feeling strong? Don’t microwave your butternut squash before you drive a knife through its core.
Don’t have triceps of steel? Stab your butternut squash a few times with a fork, then throw it in the microwave for 3-5 minutes on high.
Top Tip: use a fork you won’t cry about if it gets bent.
After the microwave cut it in two equal halves. The video has tips!
Once cut. Place facedown on a baking sheet (I use parchment paper as it makes cleanup that much easier).
Bake until soft. You can poke it with a fork after your timer goes off just to check.
- baking sheet
- parchment paper
- food processor – I LOVE this one. My Cuisinart is over 40-years old and is still running strong.
- oven 😉
COMMON QUESTIONS ABOUT THIS BUTTERNUT SQUASH PUREE
Can you freeze butternut squash puree?
Absolutely! I suggest freezing it in 1-2 cup portions in a Ziplock.
RECIPES WITH BUTTERNUT SQUASH
Pumpkin Spice Latte – just substitute the pumpkin puree 1-to-1Print