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Roasted butternut squash puree recipe

Roasted butternut squash puree recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Roasted butternut squash puree is quick and easy to prepare. Serve as a side dish, or use it as a topping for pies instead of mashed potato.

30 people made this

IngredientsServes: 4

  • 1 large butternut squash, halved and seeded
  • salt and ground black pepper to taste
  • 475ml chicken or vegetable stock

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 200 C / Gas 6. Place squash on a baking tray, flesh-side up.
  2. Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
  3. Scoop flesh into a food processor; pulse until smooth. Add stock, a little at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.

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How to Make Roasted Butternut Squash Puree

Have you started menu planning for the holidays? Don’t worry, me either. Oh wait, you have? Shoot.

Well, I don’t blame you..between Thanksgiving, Thanksgivukkah, Hanukkah, and Christmas, my family does not miss a holiday! Add a new baby into the mix and this season is surely going to be one to remember. Fortunately, I do not have any hosting duties but I almost always bring a dish or three to pass.

Butternut Squash Puree with Honey and Smoked Paprika couldn’t be easier to make and is full of sweet, smoky and slightly spicy flavors. To save time on the day of the big event, make this dish ahead and simply reheat before guests arrive. If you want, feel free to swap out butternut squash for sweet potatoes or pumpkin. You’re also welcome to dial-up or down the spice level by changing the number of chipotle peppers or adding more honey. Make it your own and enjoy every bite.

Roasted butternut squash puree recipe - Recipes

For easy cutting, choose a butternut squash with a long thin "neck". The bulbous end, which contains the seeds, is a little harder to tackle. Use the puree in recipes that call for canned pumpkin pie, muffins, smoothies, soups or add some butter and salt for a simple side dish.

1 (3 pound) butternut squash

Preheat the oven to 375 degrees. Trim both ends from the butternut squash. Cut the squash in half where the neck meets the base. Peel the squash using a vegetable peeler or a chef's knife.

Halve the bulbous end of the squash and remove the seeds. Cut all the squash into 1-inch chunks. Put the squash and water on a rimmed baking sheet and cook, stirring occasionally, until completely soft, about 40 minutes. When cool enough to handle, puree the squash in a food processor or food mill until smooth. The puree can be refrigerated, covered, for up to 3 days it also freezes well.

Variation: Butternut squash produces a dense orange puree that is rich and earthy with a mild sweetness. Roasted delicata squash is sweeter and full-flavored with a golden rich texture. For a delicata puree, halve the squash lengthwise, seed it, and roast it cut-side down for about 35 minutes. Scoop the puree from the skin directly into the food processor. Roasting acorn squash resulted in a looser-textured puree that was grainy and not too sweet. It wouldn't make an ideal pumpkin substitute.


Start by slicing a large butternut squash in half lengthwise and scoop out and toss the seeds.

Place the squash cut side up on a foil-lined baking sheet. Top the halves evenly with the butter and brown sugar, then roast for about an hour.

You&rsquoll know the squash is done when a knife goes into the thickest part of the squash without any resistance.

After removing the squash from the oven, let it cool for a few minutes so it isn&rsquot too hot to handle. You can then scoop out the flesh into a food processor or blender.

Make sure you include the sweet, sugary butter that will have formed in the cavities of the squash! This stuff is liquid gold.

Add the seasonings and puree the squash until silky smooth.

Because squash can vary in size, it&rsquos important to give it a taste and adjust the seasonings as necessary, especially if you&rsquore serving this puree as a side dish.

  • 1 butternut squash
  • light olive oil (optional)
  • a few small pinches of kosher salt (optional)

Wash and pat dry your squash. Preheat your oven to 400°.

Use a sharp knife to trin iff the ends and then cut in half lengthwise.

Place the squash halves, either cut side up or down onto a rimmed, metal baking sheet. If placing cut side down, brush the flesh with olive oil before hand. I personally, sprinkle the cut side with kosher salt too, but that's completely optional.

Roast on the middle rack of your preheated oven for 40 to 60 minutes or until fork tender.

Once cool to handle, use a spoon to scoop and scrape the flesh and place it into your food processor fitted with the blade attachment. Puree until smooth, scraping down the sides as you go.

TO FREEZE: Measure out the puree into a freezer-safe container(s) leaving 1/2 an inch of space to allow for food expansion. Store for 6 to 12 months.

Reviews ( 3 )

MINOUCHKA Thank you KATE WINSLOW for bringing back this recipe as I would like to let know your fans of my changes from all the way back when this recipe was published: I know what you mean Shelby Snow Cain and AnnR --- The recipe was badly written and confusing, but in general it sounded good. so, I played with it until I got it right to my and my family liking. I followed STEP 1 as indicated, but for extra taste in STEP 2, in the melted butter, I sauteed about 1/2 cup of thinly diced onion, 2 to 3 large crushed garlic cloves, until translucent. Followed the rest of the STEP 2 and just before "whisking in the mashed butternut squash", I add to the sauce about 1 tsp. of Dijon mustard, and 1/8 tsp. of nutmeg, then finish step 2 as directed. Taste and adjusted the seasoning to our taste. Continue with STEP 3 as indicated (using a 9x13) casserole, bake at 400 degrees until bubbling and golden, about 30 minutes or so. VOILA, YUMMY! With my changes I'm rating this delish dish 5*

Autumn Squash Purée

Pretty fancy name for, well, squash soup. Doesn&rsquot Autumn Squash Purée sound so much more appetizing? I know my kids, and winter squash anything is not gonna fly with them. But I keep making this roasted butternut squash soup anyway because it&rsquos fall, the market is filled with locally grown squash, and I like this soup. It&rsquos just perfect this time of year.

My parents gave me The New Basics Cookbook for Christmas shortly after I was married. I&rsquove made many things from this cookbook as well as The Silver Palate Cookbook. Both cookbooks have dog-eared pages and show the telltale signs of use, they are two of my favorites.

This winter squash soup comes from The New Basics Cookbook by Julee Russo and Sheila Lukins. It is essentially a purée, winter squash and vegetables that are baked and then put through a food mill. That&rsquos how I do it. Their recipe calls for a food processor or blender. I usually use an immersion blender but I really prefer the food mill.

The texture of the purée through the food mill is denser, not airy and whipped perfectly smooth. Put spoonfuls of soup mixture, both solids and liquid, into the mill set over another soup pot, turn handle clockwise and every so often counter clockwise. It&rsquos very easy. I just like the texture and flavor better, but that said, it&rsquos still very good no matter how you choose to purée it.

Butternut squash and acorn squash are the two varieties used in this soup. They are baked in the oven with carrots, onions and chicken stock until very tender. The flesh gets scooped out and it all goes into a pot along with the cooked vegetables and stock. Some seasoning and more stock and then it&rsquos time to purée. Such incredible, rich flavor.

I&rsquom not going to lecture about using homemade stock. But if you can, please use that or a good quality canned chicken stock. I had just the right amount in my freezer, time to make more stock, which is super easy in the Instant Pot or pressure cooker if you have either.

Also, the recipe calls for mace. I&rsquove never used mace and always just omit it. This time however, I substituted allspice. You can substitute allspice or nutmeg for mace (which is really expensive and you&rsquoll probably never use again). I really like the addition of this spice, better than when I left it out.

Definitely garnish this soup with fresh snipped chives, so good. Of course I didn&rsquot have crème fraîche, so I used a drizzle of heavy cream and tossed on a few pumpkin seeds

the perfect garnish for this soup.

I remember way back as a teenager and in my early twenties, this would not be something I would have liked. But tastes change and when you love to cook, well you find you like a lot of things you never tried before. I&rsquom hoping this autumn squash purée will appeal to my children eventually, and to you, too. Did you hear me girls? Best, Kelly🍴🐦

You might also like a bowl of these other soups to warm up to in the cool weather

HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I&rsquom pinning on PINTEREST.

Butternut Squash Puree

It may look like little more than just mushed up butternut squash (probably because that&rsquos what it is) but this is absolutely, without question, one of my favorite side dishes on my Thanksgiving dinner plate. Something magical happens when you roast the butternut squash, then puree it with a sinful mixture of butter and maple syrup&hellipI mean, it is just beyond delicious. The first time I ever made this, my sister Betsy was visiting and the two of us wound up using our fingers to swipe up every last smidgen of puree left in the pan.

(Note: For the original/ancient post from 2007, click here. Almost identical to this one, but I wanted to save it in case you&rsquore partial to the old photos/instructions!)

Preheat the oven to 375 degrees. Cut the squash in half, scoop out the seeds, then place them cut side down on a baking sheet and roast for 30-40 minutes or until fork-tender.

Use a spoon to scoop out all the innards&hellip

And pile them into a bowl.

Add the butter, maple syrup, and salt&hellip

And use a potato masher or ricer to smush it up completely.

For a super-smooth consistency, I like to puree it in a blender or food processor. (Don&rsquot be concerned if it looks like baby food! It&rsquos s&rsquoposed to.)

Spread it into a 1-quart baking dish, then sprinkle it with a little ground cinnamon. Lovely!

To serve it up, use a spoon to grab big scoops and serve it up with all the other good stuff!

Creamy Dreamy Roasted Apple and Butternut Squash Puree

And the good news is, it’s quick and easy to prepare! This is one of my favorite winter recipes, alongside acorn squash stuffed with ricotta and pecans, and spaghetti squash cooked SUPER fast in a microwave.

The days are short. The nights seem like a silent, bottomless fountain of darkness. Tensions occasionally run high, while, paradoxically, energy runs low. We’re in hibernation mode, body, heart, and soul. Through the cold we have the holidays to look forward to, but once they pass, the remainder of the season is left stark, unadorned by twinkling lights and cheerful music. It becomes Winter, with a capital W.

For those of us plagued by Seasonal Affective Disorder – the clinical way of saying you get depressed when it’s cold and dark for long periods of time – December through February is difficult. In the past I’ve spent this time of year sleeping late and cooking my way through the days, but this winter that can’t happen due to my newfound full-time job. Reveling in a thick, syrupy malaise isn’t really an option.

Thankfully, the cold months are all about carb-heavy comfort foods. Even if you’re not interested in stuffing yourself with macaroni casserole or meat and potatoes, there are still many warm, carb-laden dishes to comfort you when you’re dragging through life like your shoes are made of molasses. No, you don’t have to turn to the dreaded white powder, which will only make you feel worse.

It’s important to take care of yourself when you’re feeling emotionally weak and weary, because once your body starts declining, it becomes that much more difficult to crawl out of your dark little hole of sadness. Plenty of comfort foods will support your physical health while giving your emotional side a big, delicious hug. Here are a few:

  • Sugar-free (but still luscious) banana bread
  • Baked quinoa pudding
  • How to make Chinese savory rice porridge

Today, when I was feeling like the last puppy at the pound, I started reaching for the sugar snacks – but I stopped myself. I went out for a walk (other important factors in lifting your sense of wellbeing are exercise and fresh air) to the local grocery store, bought some apples and a butternut squash, and set about making myself a lovely snack.

This dish always makes me feel better. It’s warm and sweet, with a kiss of cinnamon for extra heat. I make this dish for breakfast, lunch, or those times when I’m dying for dessert and feeling strong enough to not indulge in chocolate bread pudding. It keeps well in the refrigerator when sealed in an airtight container, so make a heap for emergencies.

Recipe Summary

  • 2 medium butternut squash, peeled, seeds reserved, cut into 1-inch cubes
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper
  • 1 to 2 tablespoons honey
  • Pinch of freshly grated nutmeg

Preheat oven to 350 degrees. Place squash in a large shallow baking dish. Drizzle with butter, and toss to coat. Cover with parchment-lined foil. Transfer to oven, and cook until tender, 25 to 30 minutes.

Meanwhile, clean seeds and transfer to a small baking sheet bake until dried out. When dried, cook in 1 tablespoon olive oil in a medium skillet until golden. Season with salt and pepper. Transfer to a parchment paper-lined baking sheet, and let stand until cool.

Using an immersion blender or working in batches in a blender, puree squash until smooth. Stir in honey, salt, and nutmeg. Transfer to a serving bowl, and garnish with roasted seeds.


The most difficult part of making the puree is cutting the squash, because of its tough skin. Take your time and cut the butternut squash in half lengthwise, then scoop out the seeds and strings.

Place the squash on a cookie sheet with the cut side up. Roast it in the oven at 375 F until it becomes soft. This will take at least an hour but may take longer. Allow the squash to cool, until you can handle it without burning yourself.

Scoop out the flesh and run it through a blender, immersion blender, or food processor until you reach a smooth consistency. Butternut squash tends to have a high water content, so you might want to drain your puree before you use it. Wrapping it in cheesecloth and suspending it over a bowl will do the trick.​