Ingredients:

  • 1 medium butternut squash (about 2-2.5 lbs / 900g-1.1kg), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/4 teaspoon ground nutmeg (optional, but highly recommended) (0.5g)
  • 2 tablespoons unsalted butter (30g) (or olive oil for a vegan option)
  • 1/4 cup heavy cream (60 ml) (optional, for extra richness)

Instructions:

  1. Preheat oven to 400°F (200°C). Peel, seed, and cube the butternut squash into roughly 1-inch pieces.
  2. Toss the squash with olive oil, salt, pepper, and nutmeg on a baking sheet. Spread in a single layer. Roast for 45-60 minutes, or until tender and easily pierced with a fork.
  3. Transfer the roasted squash to a blender or food processor. Add butter (or olive oil) and cream (if using). Blend until completely smooth and creamy. You may need to work in batches.
  4. Taste the puree and adjust seasonings as needed. Add more salt, pepper, or nutmeg to your liking.
  5. Serve immediately or store for later.