Butternut Squash Puree

Butternut Squash Puree/24 Carrot Kitchen

The countdown to Thanksgiving has begun!  I have found it is helpful to have at least a few easy and fool-proof recipes to prepare.  This butternut squash puree has three ingredients and is delicious!

This is an example of delicious does not have to be complicated.


Butternut Squash Puree/24 Carrot Kitchen

This wonderfully easy dish can be made the day before your event and heated up in the oven prior to serving.  It’s very versatile that way.  And, although I haven’t tried it, I bet you could make this a few weeks in advance, freeze and then thaw in the fridge and then heat prior to serving.  That would not work in my house as it usually gets consumed right away. :)

Butternut Squash Puree/24 Carrot Kitchen

It’s always a hectic time around the holidays and I am so glad I have this as one of my non-stress side dishes.  I actually make this often, all year round, whenever I see butternut squash available and fresh.

Butternut Squash Puree/24 Carrot Kitchen

We love our butternut squash around here!

Three ingredients – 1 whole butternut squash, butter (or butter substitute, like Earth Balance) and maple syrup!

Looking for other butternut squash recipes?

Here is a warm and comforting Butternut Squash Soup recipe to try.

Butternut Squash Soup/24 Carrot Kitchen


This awesome Mashed Sweet Potatoes recipe would make another great side for your holiday table.

Mashed Sweet Potatoes/24 Carrot Kitchen


A great salad suggestion would be this tasty Kale Salad, with Lemon, Parmesan and Pine Nuts.  Delish!

Kale Salad, with Lemon and Parmesan/24 Carrot Kitchen

How is your holiday planning going?  Do you have a favorite Thanksgiving dish to eat or to prepare?

Whether you are hosting or being hosted, I hope everything goes well!




Butternut Squash Puree
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
A simple, easy and delicious butternut squash recipe. Great for holidays, or every day meals. Recipe can be doubled as needed.
  • 1 large butternut squash
  • 1 tablespoon butter (or butter substitute of choice, like Earth Balance)
  • 1 tablespoon maple syrup
  • pinch of salt
  • Note: I usually melt the butter or substitute before placing in the food processor.
  • Optional: add some ground cinnamon to taste.
  1. Preheat oven to 350 degrees F.
  2. To prepare the butternut squash, I usually slice off the top and bottom. Then I carefully, starting at the top, slice the butternut squash in half, lengthwise. Clean out all the seeds.
  3. Sprinkle the flesh side of the squash with salt and pepper. Then place face down on a baking pan. I usually spray a little spray olive oil cooking spray on the pan first.
  4. Bake in the oven at 350 degrees for about 30 minutes or until done and fork tender. Allow to cool and then remove all the squash and place in a food processor.
  5. Add the butter, maple syrup and salt. Pulse and whirl on the food processor until mixture reaches the desired consistency. Take a taste and adjust seasonings as necessary.
  6. Enjoy!


Adapted from the Pioneer Woman

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  1. says

    I can’t wait to see what you will serve at Thanksgiving, sadly we won’t be celebrating the holidays, we plan to have a belated Thanksgiving lunch next weekend and the good news is that 75% of the dishes will be vegan with the rest of the families! I love butternut squash puree or mash!

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