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Home » Seasonal and Holidays

Butternut Squash Puree

Published: Dated: November 23, 2013 Modified: Last Modified: September 9, 2020 Christine Galvani 6 Comments This post may contain affiliate links ·

Home » Seasonal and Holidays

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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!

butternut squash puree in a bowl.

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.

 

ingredients for butternut squash puree on the counter.

 

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

butternut squash cut in half.

Roasted Butternut Squash:

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

two butternut squashes cut in half on baking sheet.

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

two butternut squashes cut in half on baking sheet roasted.

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.

butternut squash puree in food processor.

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.

butternut squash puree in glass jars.

 

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
butternut squash puree in a bowl.
Print
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.

 

 

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About Christine Galvani

Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

Read more about me here!

Comments

  1. KH says

    March 03, 2017 at 7:17 pm

    5 stars
    I just love squash and this is a great recipe

    Reply
    • Christine says

      March 04, 2017 at 1:45 pm

      Thank you!

      Reply
  2. Kristi @ Inspiration Kitchen says

    November 27, 2013 at 10:10 am

    This puree looks great! I don't think I've ever made a puree before, but this definitely looks like something I'd love to try!

    Reply
    • Christine says

      December 03, 2013 at 8:42 am

      Hi Kristi, this is the easiest dish to make!

      Reply
  3. Rika says

    November 23, 2013 at 11:54 pm

    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!

    Reply
    • Christine says

      December 03, 2013 at 8:41 am

      Thanks Rika! Happy Holidays!

      Reply

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Christine Galvani

Welcome!

Easy, fast recipes with whole food, seasonal ingredients is my focus these days.  My quick tip is to find a core group of recipes you make on repeat.

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