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 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: American
Keyword: butternut squash, puree
Servings: 4
Calories: 238kcal
Author: Kellie
Cost: $5
Equipment
food processor or blender
Ingredients
1butternut squashpeeled, seeded and cut into 1/2 inch pieces
2tablespoonsolive oil
Kosher salt and ground pepper
3tablespoonsmaple syrup
2tablespoonsbutter
1/2teaspoonground cinnamon
1/4teaspoonground 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.