Butternut Squash Puree Recipe: A Sweet and Creamy Fall Favorite

Butternut squash puree is a versatile and creamy dish that can be enjoyed on its own or used as a base for soups, sauces, and even desserts. With its naturally sweet and nutty flavor, it’s a perfect side dish for roasted meats or a comforting addition to your favorite pasta. Plus, it’s incredibly easy to make! Whether you’re meal prepping or serving it fresh, this Butternut Squash Puree is sure to impress with its smooth texture and rich flavor.

What You Need for Butternut Squash Puree

Key Ingredients

To make a creamy, flavorful puree, you’ll need the following ingredients:

• 1 large butternut squash (about 3 pounds): Peeled, seeded, and cubed.
• 2 tablespoons olive oil or melted butter: Adds richness and enhances the roasted flavor.
• Salt and pepper: To season the squash.
• 1/4 teaspoon ground nutmeg: Adds a warm, cozy flavor.
• 1/4 teaspoon ground cinnamon (optional): For a hint of sweetness.
• 1/2 cup vegetable broth or water: Helps blend the squash into a smooth puree.
• 1/4 cup heavy cream or coconut milk (optional): Adds extra creaminess.

Tips for Substitutions

• Use pumpkin or acorn squash if butternut squash is unavailable.
• Substitute butter with coconut oil for a dairy-free option.
• Add a tablespoon of maple syrup or honey for a slightly sweeter puree.

How to Make Butternut Squash Puree

Preparing the Squash

• Preheat your oven to 400°F (200°C).
• Peel the butternut squash using a vegetable peeler, cut off both ends, and slice it in half lengthwise.
• Scoop out the seeds with a spoon and discard or save them for roasting.
• Cut the squash into 1-inch cubes for even roasting.

Roasting the Squash

• Place the squash cubes on a baking sheet lined with parchment paper.
• Drizzle with olive oil or melted butter, and season with salt, pepper, nutmeg, and cinnamon.
• Toss to coat evenly.
• Roast for 25-30 minutes, or until the squash is tender and caramelized, flipping halfway through.

Blending the Puree

• Transfer the roasted squash to a food processor or blender.
• Add the vegetable broth or water and blend until smooth.
• For an ultra-creamy texture, add heavy cream or coconut milk and blend again.
• Taste and adjust seasoning with more salt, pepper, or a dash of cinnamon if needed.

Tips for Perfect Butternut Squash Puree

Roast for Maximum Flavor

• Roasting brings out the natural sweetness of the squash and gives the puree a deeper, richer flavor.

Blend Until Velvety Smooth

• Use a high-speed blender or food processor to get a silky, lump-free puree.
• If the puree is too thick, add a little more broth or cream until it reaches your desired consistency.

Add Extra Flavor

• A drizzle of maple syrup or a splash of balsamic vinegar can enhance the squash’s natural sweetness.
• Fresh herbs like sage or thyme can also add an earthy touch.

How to Serve Butternut Squash Puree

As a Side Dish

• Serve warm with a drizzle of brown butter and a sprinkle of crisp sage leaves.
• Pair with roasted meats like pork tenderloin, chicken, or turkey.

As a Base or Sauce

• Use it as a base for creamy butternut squash soup.
• Mix it into pasta sauces for a velvety texture and subtle sweetness.

As a Baby Food

• Leave out the salt and spices, blending the roasted squash with a little water or broth.

Variations

Maple Butternut Squash Puree

• Add 2 tablespoons of maple syrup during blending for a slightly sweet, caramelized flavor.

Savory Garlic Butternut Squash Puree

• Roast the squash with 4 cloves of garlic for a bold, savory flavor.

Spiced Squash Puree

• Add 1/2 teaspoon cumin and 1/4 teaspoon smoked paprika to the roasted squash for a smoky, earthy twist.

How to Store and Reheat

Refrigerator

• Store leftover puree in an airtight container for up to 4 days.

Freezer

• Place cooled puree in freezer-safe bags or containers and freeze for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating

• Reheat in a saucepan over medium heat, stirring frequently to prevent burning.
• Add a splash of broth or cream to refresh the texture.

Print

FAQs

1. Can I use frozen butternut squash?

Yes! Frozen butternut squash works well and saves prep time. Just roast directly from frozen or steam until tender before blending.

2. How do I make the puree smoother?

Use a high-speed blender and add liquid (broth, cream, or water) in small amounts to achieve a smooth, velvety consistency.

3. Can I make this recipe vegan?

Absolutely! Use coconut milk or almond milk instead of heavy cream and opt for olive oil instead of butter.

4. Can I add herbs to the puree?

Yes, fresh herbs like thyme, rosemary, or sage pair wonderfully with the sweetness of the squash. Add them during roasting or blend them in for extra flavor.

5. What dishes can I pair with butternut squash puree?

Butternut squash puree pairs well with roast chicken, pork tenderloin, grilled fish, or braised short ribs. It also complements roasted vegetables or a fresh green salad.

6. How do I make the puree thicker?

If your puree is too thin, simmer it on the stovetop for a few minutes to evaporate excess moisture. Adding a bit of cream cheese or mashed potatoes can also help thicken it.

7. Can I add sweeteners to the puree?

Yes, a touch of maple syrup, honey, or brown sugar can enhance the natural sweetness. Add it to taste while blending.

8. How do I prevent the puree from being watery?

Avoid boiling the squash, as it can absorb too much water. Roasting is the best method to retain flavor and maintain the right texture.

9. Can I make butternut squash puree in advance?

Yes! Prepare it up to 3 days ahead and store it in the fridge. Reheat before serving and add a splash of cream or broth if needed.

10. Can I use the puree in baked goods?

Definitely! Use butternut squash puree in muffins, cakes, or bread just like you would pumpkin puree. It adds moisture and a subtle sweetness.