Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Easy Butternut Squash Puree Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 9, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes 3/4 cup Spread the butternut squash puree on pizza dough for an unconventional sauce, or enrich it with a bit of butter and serve it as a side dish for chicken, pork, or lamb. Ingredients 1 medium butternut squash (about 3 pounds), halved lengthwise, peeled, seeded, and sliced ½ inch thick 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper Directions Preheat oven to 400 degrees. Spread squash in a single layer on a rimmed baking sheet. Toss with oil, and season with salt and pepper. Roast until golden and tender when pierced with a paring knife, about 45 minutes. Remove from oven. Transfer squash to the bowl of a food processor; puree until smooth. Season with salt and pepper. Set aside at room temperature until ready to use. Rate it Print