- 2 to 2 1/2 pounds butternut squash
- 1 tablespoon olive oil
- Preheat oven to 375F (190C). Line a large baking sheet with parchment paper.
- Slice off the ends of the butternut squash. Using a vegetable peeler, peel off the outer skin. Slice the squash in half and remove the seeds and strings. Dice the squash into small cubes.
- Toss the butternut squash with the olive oil. Spread the butternut squash on the baking sheet. Bake for 35 to 40 minutes, until the squash can be easily pierced with a fork.
- Let the squash cool for 10 to 15 minutes. Working in batches, add the squash to a food processor and blend. You may need to use a spatula to scrape down any chunks that are stuck to the sides. Continue blending until you get a smooth consistency.
- Roasting the squash: We like chopping the squash into cubes first because it bakes faster. There’s nothing wrong with baking the butternut squash whole or in 2 halves. All you need to do is scoop out the flesh when it’s done. However, the roasting usually takes about an hour.
- Blend butternut squash when it’s still warm: The butternut squash breaks down in the food processor easier when it’s still slightly warm.