Roasting and pureeing butternut squash is a simple project and you can use the healthy puree as a side to a hearty main dish or you can add it to soups or casseroles. Pureed squash is also a cinch to freeze and makes tasty food for kids and babies. Butternut squash is an excellent source of beta carotene, which the body converts to vitamin A. The squash also provides generous quantities of fiber, potassium, magnesium, iron and vitamin C.
Squash
Select a firm squash with a hard rind and no soft spots, cuts or bruises. Avoid squash that lacks a stem, because squash with a stem remains fresh and moist for a longer period of time. Use a sturdy chef's knife to split the butternut squash in half lengthwise. Don't attempt to cut through the stem. Instead, make the cut to one side of the stem. Scrape the seeds and pulp from the center cavity.
Preparation
Coat the inside of the squash lightly with melted butter, or use a healthy oil, such as canola or olive oil. Season the squash lightly with salt and pepper. If sodium is a concern, skip the salt or use a sodium-free seasoning substitute.
Roast
To make cleanup easier and prevent sticking, line a baking sheet with aluminum foil, then spray the foil lightly with nonstick cooking spray. Place the squash on the baking sheet with the cut sides facing down. Roast the squash for 45 minutes to an hour, or until the squash is fork-tender. Set the squash aside to cool.
Puree
Scrape the cooled butternut squash from the shell, then puree the squash with a food processor, stand blender or a stick blender. If you're pureeing a small amount of squash, use a fork or food mill. You can puree the squash as is, or you can add orange juice or sweeteners, such as honey, brown sugar or maple syrup. Spices, such as cinnamon, nutmeg, cloves or sage, add an interesting flavor.
Tips
Pureed butternut squash makes a flavorful and nourishing baby food. If you're making baby food, avoid oils, seasonings and sweeteners. Never add honey to any baby food until the child is at least 1 year old, because honey might contain botulism spores that can make infants very ill. If the pureed squash is too thick for baby food, thin the puree with water or apple juice. To freeze pureed butternut squash, spoon the puree into airtight containers, then place the squash in the freezer. For baby food, freeze the puree in an ice cube container, then freeze the serving-size cubes in a plastic bag you can seal.
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