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+ servings
5 from 1 vote

Butternut Squash Puree

A simple, easy and delicious butternut squash recipe. Great for holidays, or every day meals. Recipe can be doubled as needed.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 130 kcal
Author Christine Galvani


  • 1 large butternut squash
  • 1 tablespoon ghee
  • 1 tablespoon maple syrup
  • pinch of salt
  • 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 ghee, 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!
Nutrition Facts
Butternut Squash Puree
Amount Per Serving
Calories 130 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 9mg3%
Sodium 8mg0%
Potassium 671mg19%
Carbohydrates 25g8%
Fiber 3g12%
Sugar 7g8%
Protein 1g2%
Vitamin A 19930IU399%
Vitamin C 39.4mg48%
Calcium 95mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.