A delightful recipe for a creamy and flavorful roasted winter squash purée, perfect as a side dish or a base for soups and sauces.
Preheat your oven to 375°F.
Preheating ensures even cooking and caramelization of the squash.
Cut the butternut and acorn squash in half lengthwise and scoop out the seeds.
Save the seeds for roasting as a snack or garnish.
Place the squash halves cut side down on a baking sheet.
Lining the baking sheet with parchment paper makes cleanup easier.
Roast in the preheated oven for about 50 minutes, or until the squash is tender and caramelized.
Check for doneness by piercing the squash with a fork; it should slide in easily.
Let the roasted squash cool slightly, then scoop out the flesh into a blender.
Allowing the squash to cool makes it easier to handle.
Add the salt and black pepper to the blender and purée until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Serve the purée warm as a side dish or use it as a base for other recipes.
Garnish with a drizzle of olive oil or a sprinkle of herbs for added flavor.
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