Butternut Squash Puree

Maybe you’re a bit tired of gourds and vegetable mashes after the holiday season, but this is a terrific recipe for a simple, lighter alternative to your typical sweet potatoes with marshmallow. Plus, the recipe features bourbon whiskey, which is always good for bonus points

Butternut Squash Puree

2 medium butternut squashes, halved with seeds removed
olive oil
salt and pepper

1. Preheat the oven to 400.
2. Sprinkle salt and pepper, plus a little olive oil over the open sides of the squashes, then roast on a baking pan until soft enough to pierce with a fork.
3. Scoop out the flesh into a bowl, add about 1/2 shot of bourbon (a little more if you’re feeling sassy), and maybe another tablespoon of olive oil.
4. Blend until smooth. You could also just use a fork if you don’t have a mixer.


5 Comments on “Butternut Squash Puree”

  1. Lacey says:

    mmmm. i’m going to make this-but with Irish Whiskey (cause it’s what i have!)

  2. Karalyn says:

    i LOVE this, i make it all the time but never added the bourbon… definitely going to try this one!

  3. Rachel says:

    Super delicious and also great in muffins! I’ve never tried the bourbon. I’m excited!

  4. Aimee says:

    This is a must – bourbon? Fantastic! What a perfect winter dish.

  5. Megan says:

    I love this, but grate in some nutmeg if you have it! Bourbon + nutmeg = crazy delicious.

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