Easy & Healthy Homemade Butternut Squash Puree Recipe

Discover the perfect autumn side dish with this velvety butternut squash purée. Roasted to perfection and blended with rich cream and butter, this recipe delivers a luxurious flavor that’s sure to impress.
Roasting butternut squash brings out its natural sweetness and creates a deep, caramelized flavor. This method produces a thick, smooth purée that’s ideal for serving alongside your favorite main dishes or incorporating into other recipes.
While this purée shines as a standalone side, its versatility knows no bounds. Use it as a base for soups, pies, or even as a unique twist in baked goods. The possibilities are endless with this autumn staple!
Mastering the Art of Roasting Butternut Squash
The key to a flavorful purée lies in the roasting process. By roasting the squash halves cut-side up, you allow for maximum caramelization and moisture evaporation. This results in a concentrated flavor and a texture that’s perfect for absorbing additional cream or stock.
Roasting at 400-425°F strikes the perfect balance between developing flavor and maintaining the squash’s natural sweetness. This temperature range ensures a beautifully browned exterior without creating an overly crispy crust that could compromise the final texture.
Elevating Your Butternut Squash Purée
While a simple purée of roasted squash and salt is delicious on its own, a few strategic additions can transform it into a show-stopping side dish. Cream and butter are classic choices, adding richness and a velvety mouthfeel that complements the squash’s natural sweetness.
For those looking to experiment, consider these flavor-boosting options:
- Infuse cream or stock with herbs like sage, rosemary, or thyme
- Use browned butter for a nutty aroma
- Add warm spices like cinnamon, nutmeg, or ginger for a cozy autumn feel
- Drizzle with high-quality olive oil for a fruity finish
Pro Tips for Silky Smooth Purée
Achieving the perfect consistency can be tricky, but these tips will help you create a velvety smooth purée every time:
- Add liquids to your blender first, followed by a portion of the squash
- Blend in batches if necessary, scraping down the sides between pulses
- Use a food processor or immersion blender for quick and easy puréeing
- For a rustic texture, mash by hand with a potato masher or sturdy whisk
Butternut Squash Purée Recipe
Ingredients
- 1 large butternut squash (about 2 ¾ pounds; 1.25kg)
- Neutral oil, such as vegetable or canola, for coating the squash
- Kosher salt
- ¼ cup (60g) heavy cream
- 1 tablespoon (15g) unsalted butter
Directions
- Preheat your oven to 425°F (220°C) with the rack in the middle position. Carefully slice the butternut squash in half lengthwise and remove the seeds.
- Place the squash halves on a baking sheet, cut side facing up. Brush the flesh with oil and season generously with salt. Roast for about 1 hour, until the squash is deeply browned and easily pierced with a fork. Let it cool slightly before handling.
- Scoop the tender squash flesh into a food processor or blender, discarding the skins. Add the cream and about a third of the squash, then blend until smooth. Incorporate the remaining squash and butter, continuing to purée until you achieve a silky consistency. Taste and adjust the seasoning with salt as needed. Serve warm and enjoy!
Make Ahead
Store the purée in an airtight container in the refrigerator for up to 5 days. Gently reheat before serving to restore its creamy texture.