4.4 from 405 votes
Butternut Squash Puree
Butternut Squash Puree transforms roasted butternut squash into a velvety smooth side dish with a gentle sweetness from brown sugar and warm spices like cinnamon and nutmeg. The roasting process softens the squash and melds the butter and sugar into a rich liquid that enhances the puree's flavor. This puree works well as a simple accompaniment or as an ingredient in recipes like bread, offering a creamy texture and balanced spice notes to complement various meals.
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings:
4
Course:
Bread
Ingredients
- 1 butternut squash large
- 6 tablespoons butter unsalted; diced
- 2 tablespoons brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350°F.
- Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.
- Sprinkle the diced butter and brown sugar evenly on both halves.
- Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
- A liquid mixture of butter and brown sugar will form in the wells of the squash, make sure you include this deliciousness with the puree.
- Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and liquid and place into your food processor or blender.
- Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.
- If you are serving this delicious puree as a simple side dish, adjust the seasoning to your taste and toss in a couple more tablespoons of unsalted butter. If you are using it for Butternut Squash Bread, leave the puree as written.
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Notes
- The amount of puree varies with the squash size, yielding approximately 1 to 2 cups.
- Adjust cinnamon, nutmeg, sugar, and salt seasonings to your taste after blending.
- For a richer side dish, stir in additional unsalted butter before serving.