Roasted Butternut Squash Purée

Say hello to your new favorite sauce or spread.


  • This tastes great on vegetables, rice, quinoa, gluten-free pasta, and oatmeal
  • You can even use it as a filling in wraps, sandwiches, tacos, burritos, enchiladas, and quesadillas


  • 1 butternut squash
  • 1 tsp olive oil or coconut oil
  • 1/4 or more chicken broth (or vegetable broth if you're vegan/vegetarian) - amount depends on the size of your squash and your desired consistency of your puree
  • Salt and pepper (to taste)


  1. Preheat oven to 400 degrees
  2. Cut off the ends of the squash, then cut squash in half length-wise and remove the seeds
  3. Rub cut side of each half with olive oil or coconut oil
  4. Place squash on baking sheet cut side down (line baking sheet with parchment paper for easier clean-up)
  5. Bake at 400 degrees for 30-50 minutes, or until tender (you'll be able to easily pierce the squash with a fork)
  6. Remove from oven and set aside until it's cool enough to handle
  7. Scoop out flesh and place in a food processor or blender (I used my Vitamix)
  8. Start with 1/4 cup broth and a pinch of salt and pepper
  9. Blend until smooth
  10. Add more broth if you want a thinner consistency


I combined the butternut squash purée with two types of rice (cooked in chicken broth - or vegetable broth if you're vegan/vegetarian) to make a creamy, almost cheesy tasting "risotto" (an excellent option when you're craving warm comfort food):