Butternut Squash Puree

Mashed butternut squash is a silky, creamy, irresistible, easy, and classic side dish for your Thanksgiving dinner or any holiday celebration.

Butternut Squash Puree makes a comforting side dish, and it can be used in a variety of sweet and savory dishes too!

I love making a big batch of mashed butternut squash, freezing some for easy fall recipes.  This recipe is great as a base for soups, holiday dishes (see recipe below), baby food etc…

How to make butternut squash mash:

Step 1:  Gather and measure all the ingredients.  Use either large butternut squash or two small ones.

Step 2:  Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 3:  Using a spoon, scoop out the seeds from the butternut squash.

Roasted Butternut Squash:

• Bake the butternut squash at 350 degrees for about 40 minutes until knife tender. (Step 4)

It will take about 40-60 minutes to roast the butternut squash depending on the size.

Step 5:  Let the roasted butternut squash cool on the baking pan.  When cool enough to handle, scoop the flesh out and place in a food processor with the other ingredients.  Blend for a few minutes until smooth and creamy.

Step 6:  Store in an airtight container for up to 5 days in the refrigerator.

Tip:  use blended unflavored butternut squash puree as homemade baby food.

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. 🙂

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.

Recipe Tips:

• Store in an airtight container for up to 5 days in the refrigerator.
• Use butternut squash puree in soups, as a side dish.
• Use the plain, unflavored butternut squash puree as baby food.

Other recipes you might like to try:

• Butternut Squash Soup
• Apple and Butternut Squash Soup
• Mashed Sweet Potatoes
• Mashed Potatoes
• Slow Cooker Mashed Sweet Potatoes

5 from 1 vote

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Butternut Squash Puree

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

A simple, easy and delicious butternut squash recipe. Great for holidays, or every day meals. Recipe can be doubled as needed.

Course: dairy-free, gluten-free, grain-free, holiday dish, holidays, Side Dish, Thanksgiving

Cuisine: American

Servings: 4

Calories: 84 kcal

Author: Christine Galvani

Ingredients

• 1 large butternut squash (I used two small which equaled 2 1/2 cups cooked butternut squash).

Instructions

1. Preheat oven to 350 degrees F.

2. Line a baking sheet with parchment paper.

3. To prepare the butternut squash, cut off the top and bottom. Slice the butternut squash in half. Clean out all the seeds.

4. Place face down on a baking pan.

5. Bake in the oven at 350 degrees for about 40 minutes or until done and fork-tender.

6. Allow to cool and then remove all the squash and place in a food processor.

7. Blend the butternut squash until smooth and creamy.

8. The butternut squash puree is now ready for all the recipes. It is great for homemade baby food, soups, holiday dishes. There are a few suggestions in the post.

9. Storage: store the butternut squash puree in an airtight container in the refrigerator. This may also be stored in the freezer. I put the puree into an ice cube tray and freeze.

Nutrition Facts

Butternut Squash Puree

Amount Per Serving

Calories 84 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 8mg0%

Potassium 660mg19%

Carbohydrates 22g7%

Fiber 4g16%

Sugar 4g4%

Protein 2g4%

Vitamin A 19931IU399%

Vitamin C 39mg47%

Calcium 90mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.