Preheat your oven to 350°F (175°C). This is the perfect temperature to roast the squash, allowing it to caramelize without burning.
Slice the butternut squash in half lengthwise and scoop out the seeds. Don’t worry about being too perfect; it doesn’t need to be pretty at this stage!
Place the squash halves flesh-side-up on a foil-lined baking sheet. The foil will make cleanup a breeze!
Sprinkle the diced butter and brown sugar evenly over both halves. As it roasts, the butter will melt and mingle with the sugar, creating a delicious liquid.
Roast for 45 to 60 minutes or until you can easily pierce the flesh with a knife. You’ll notice a beautiful caramelization on the edges!
Once roasted, remove the squash from the oven and let it cool for about 10 minutes. This makes it easier to handle and scoop out.
Scoop out the flesh and any liquid that has formed in the wells and place them into your food processor or blender. Don’t leave behind any of that deliciousness!
Add the cinnamon, nutmeg, and salt to the flesh. These spices are essential for bringing out the flavors.
Pulse until you reach a creamy consistency. If it seems too thick, you can add a little water or more melted butter to get the desired texture.
If serving as a side dish, taste and adjust the seasoning. You might want to toss in a couple more tablespoons of unsalted butter for extra richness.
Enjoy your Butternut Squash Puree on its own or incorporate it into other dishes like pasta or baked goods!
