Easy & Healthy Homemade Butternut Squash Puree Recipe

Simple Healthy Butternut Squash Puree: Homemade 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


  • 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


  1. 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.
  2. 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.
  3. 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.

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