Easy homemade butternut squash puree – video recipe
- 2 butternut squashes (just under 2kg)
Slice off the ends of each butternut squash. Cut the squash into 4 pieces.
Using a metal spoon remove the seeds and strings. Don’t waste the seeds.
Place the squash on a paper lined baking tray with the cut side down.
Bake in a preheated oven, at 180⁰C / 350⁰F for 45 to 50 min.
TIP: Separate seeds from the strings, rinse well and place them on paper towels until completely dry. Put them in a single layer onto a paper lined baking tray. Bake at 150⁰C / 300⁰F for 15 to 20 min. Let cool and serve as a snack or use them in various recipes.
Squash is ready when it can be easily pierced with a knife. Scoop the flesh and mash it with a fork, a potato masher, a hand blender or a food processor.
Strain the puree if needed and use it for any sweet or savory creation. You can divide it in desired amounts and keep in the freezer for several months into zip-top freezer bags. To defrost it, place bag in the refrigerator overnight and make sure to strain the puree before using.
Pour some of the squash batter into each pan and spread it to cover the bottom. Then pour two large dollops of chocolate batter on top of the squash batter. Continue alternating the two batters until they finish.
Take a butter knife and swirl it through the batter from one side of the pan to the other.
Bake in a preheated oven, at 180⁰C / 350⁰F, for 50 to 55 min or until a skewer comes out clean. Place them on a wire rack to cool down.