How to Make Roasted Butternut Squash Puree
Creamy butternut squash is roasted and pureed with honey, chipotle and smoked paprika to create this easy, healthy and delicious side dish.
Servings 4
Calories 208kcal
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon extra virgin olive oil
- ½ tablespoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup chicken broth low sodium
- ½ cup plain yogurt low fat
- 2 tablespoons butter
- 2 tablespoons honey
- 2 in chipotle peppers in adobo sauce
Instructions
- Pre-heat oven to 400 degrees and line baking sheet with foil.
- Place butternut squash cubes, olive oil, smoked paprika, salt and pepper in a medium bowl and toss well to evenly coat the squash.
- Scatter squash cubes evenly on baking sheet and roast until fork tender, about 20-25 minutes.
- Add roasted squash, chicken broth, yogurt, butter, honey and chipotle peppers to a large food processor and puree until smooth. Alternatively, you can puree in a large pan using an immersion blender.
- Serve warm and season with additional salt and pepper to taste before serving.
Nutrition
Calories: 208kcal | Carbohydrates: 29.6g | Protein: 3.9g | Fat: 9.4g | Saturated Fat: 4.2g | Polyunsaturated Fat: 5.2g | Cholesterol: 16mg | Sodium: 516mg | Fiber: 3.2g | Sugar: 18.3g