Butternut Squash 3 Ways

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Butternut Squash 3 Ways

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  • Author: Vinessa Rae
  • Total Time: 30 minutes
  • Diet: Vegetarian


It’s incredible how many meals and unique pallets you can satisfy from one medium to large size butternut squash. Just one butternut squash made a great side dish for dinner, 3-4 baby puree meals and a sweet treat for my toddler (he has no idea that a vegetable he isn’t very fond of is a main ingredient)!

This versatile squash kept the entire family fed and happy. Oh how I love squash season. Recipe and process down below ?



 Butternut Squash brownies ingredients:

  • 1/2 cup butternut squash puree
  • 2 eggs
  • 1 tsp vanilla
  • 2/3 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup walnuts


Roasted Butternut Squash Recipe:

  • peel and chop 1 large butternut squash
  • place in a pan and drizzle with 1/4 cup of extra virgin olive oil
  • add a pinch of salt and 1/4 tsp of cinnamon
  • roast at 400 degrees for 25 minutes (toss half way)

Butternut Squash Puree Recipe

  • place half of the roasted butternut squash in a food processor with 1/4 cup water or breastmilk / formula
  • blend to smooth
  • portion onto small freezer safe containers – store in refrigerator for up to 1 week or in freezer for up to 30 days

Butternut Squash brownies recipe

  • preheat oven to 350 degrees
  • prepare a 7×11 baking dish with nonstick spray or parchment paper
  • combine all wet ingredients
  • in a separate large bowl combine all dry ingredients
  • fold wet ingredients into dry ingredients and mix till a gooey batter forms
  • bake at 350 degrees for 20-25vminutes
  • enjoy!
  • Prep Time: 5
  • Cook Time: 25
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American


  • Serving Size: 6-8

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