Go Back
–+ servings
A bowl filled with puree is garnished with fresh greens.
Print Recipe
No ratings yet

Butternut Squash Puree Recipe

Smooth and creamy Butternut Squash Puree is fantastic served as a side dish for the holidays or a casual weeknight dinner. Leftovers are dreamy mixed into pasta or rice for a sweet hit of flavor.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Author: Kellie
Cost: $5

Equipment

  • food processor or blender

Ingredients

  • 1 butternut squash peeled, seeded and cut into 1/2 inch pieces
  • 2 tablespoons olive oil
  • Kosher salt and ground pepper
  • 3 tablespoons maple syrup
  • 2 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  • Preheat oven to 425˚F.
  • Arrange the squash on a baking sheet in a single layer.
  • Drizzle with olive oil tossing to coat.
  • Season with salt and pepper.
  • Roast in the oven until tender and caramelized, approximately 25 to 30 minutes.
  • Transfer the roasted squash to a the bowl of a food processor.
  • Add the maple syrup, butter, cinnamon and nutmeg.
  • Process until smooth.
  • Season with salt and pepper, to taste.
  • Serve immediately.

Notes

Leftovers can be stored in an airtight container for up to five days in the refrigerator. 

Nutrition

Calories: 238kcal | Carbohydrates: 32g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 697mg | Fiber: 4g | Sugar: 13g | Vitamin A: 20107IU | Vitamin C: 39mg | Calcium: 111mg | Iron: 1mg