Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Butternut Squash and Sweet Potato Puree 3.0 (21) Add your rating & 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 March 4, 2013 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Ingredients 1 small butternut squash, halved lengthwise and seeded 1 tablespoon unsalted butter, melted Coarse salt 1 sweet potato Pinch of cinnamon (optional) Directions Preheat oven to 350 degrees. Using a pastry brush, lightly coat cut-side of squash with butter; season with salt. Transfer to a roasting pan filled with 1/4-inch water, skin-side down. Cover with parchment paper-lined foil; bake until squash is tender, about 1 hour. Meanwhile, prick potato all over using a fork; place on a parchment-paper-lined baking sheet. Roast until tender, about 1 hour. When cool enough to handle, scoop out flesh from both squash and potato; transfer to blender. Add cinnamon, if desired; puree until smooth. Allow to cool before serving. Use immediately, or freeze in airtight containers for up to 3 months. Rate it Print