Butternut Squash Puree: Recipes for Your Holiday Table November 12 2012, 1 Comment
Roasted butternut squash puree is easy to make and turns holiday soups into delicious, healthy dishes.
Prep time: 2 minutes
Cook time: 30 minutes
Yield: Makes about 2 cups
1 medium butternut squash
1. Slice the butternut squash lengthwise, scoop out and discard the seeds.
2. Place the butternut squash face down on a lined baking sheet. I like to use a Silpat liner for easy cleanup.
3. Roast in a 400 degree oven for about 30 minutes.
4. Let cool then scoop out the flesh and use to make our easy butternut squash soup.
About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.