Butternut Squash Puree

Name: Butternut Squash Puree
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 pound butternut squash; 1 teaspoon kosher salt; 2 teaspoons balsamic vinegar; 2 tablespoons maple syrup; pinch black pepper; pat of butter (for serving, optional); thyme or parsley (for garnish, optional)

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Inside: Why butternut squash puree is passed off as pumpkin at the grocery store. Also, how to use mashed butternut squash in recipes or as a side dish with just 3 more ingredients.

This recipe does double duty: You can use the creamy butternut squash puree as an ingredient for other recipes or enjoy it as a simple, healthy side dish with an indulgent flavor. It’s silky and creamy–with no cream added. For a side dish, I season it with a touch of maple syrup and balsamic vinegar. This mashed butternut squash recipe makes a great fall and winter side dish and is perfect for your holiday table.

A white bowl with butternut squash mash.

Butternut squash is the king of fall vegetables. Sure, we like acorn squash, and honey nut, kabocha, delicata and carnival. Even spaghetti squash gets some play, but butternut reigns supreme.

It’s my go-to variety for some of my favorite dishes like this Butternut Squash Lasagna, Butternut Stuffing, and Rutabaga & Butternut Squash Casserole, but it can also be used in the most simple recipes such as Oven-Roasted Butternut Squash or Creamy Butternut Squash Soup.

I let the vegetable flavor shine through in this recipe with just a few ingredients for enhancement. The key to the recipe is the texture. A smooth and silky puree that enhances anything you serve with it.

Why you’ll love this recipe:

Some mashed butternut squash recipes have you peeling, dicing and steaming the vegetable; I find it’s easier to roast it instead. It saves on prep time and doesn’t introduce extra liquid to the dish, which can make it watery.
It’s a healthy vegetarian side dish with everything from meat to poultry and fish to seafood.
The velvety texture is so luxurious it melts on the tongue.
Even picky eaters like the mild, sweet flavor of this simple mash.
There’s only 10 minutes of hands-on prep.

Ingredients:

Butternut Squash–Look for a medium 2-pound squash with smooth skin. You may need to adjust the seasonings accordingly if you use a large butternut squash.
Maple Syrup–For the best flavor use real maple syrup, not maple-flavored syrups.
Balsamic Vinegar–For the best flavor, I recommend Balsamic vinegar from Modena, Italy, if you have it. If not, you can substitute another or use Balsamic glaze (a thick reduction of the vinegar).
Kosher Salt–or fine sea salt.
Black Pepper–(optional)
Butter–for serving(optional)
Fresh Thyme–or parsley (optional, for garnish)

Step-by-step instructions:

Cutting the squash and scooping out the seeds.

Slice the squash in half lengthwise and scoop out the seeds with a spoon.

2. Line a rimmed baking sheet with aluminum foil and spray with nonstick vegetable spray. Place the squash, cut side down on the baking sheet.

Roasted butternut squash on a baking sheet.

3. Roast the squash in a preheated 400° oven for 30-35 minutes or until it’s soft and yields when pressed.

4. Scoop the flesh out of the squash with a spoon, leaving the skin behind.

Butternut squash pulp in a food processor with seasonings.

5. Transfer the pulp to a food processor and season with the maple syrup, balsamic vinegar and kosher salt.

Note: A food processor will give you the smoothest, creamiest puree, but a potato masher works, too, for a chunkier texture. If you’re using steamed or defrosted frozen squash, you could also process this in a blender.

6. Process the butternut squash until smooth and creamy (you may need to stop and scrape down the sides a few times). Taste for seasonings and adjust to your taste, then process again. Sprinkle with black pepper if desired.

7. Transfer butternut squash puree to a serving bowl and garnish with your favorite optional toppings, such as black pepper, a pat of butter, fresh thyme leaves or chopped parsley. Serve.

Pro-Tips:

You can tell when the squash is cooked through by pressing on it with a finger (wrapped in a towel so you don’t burn yourself); if it gives easily and leaves a depression, it’s done. You can also insert a knife or fork into the thickest part of the vegetable–if it comes out easily without any tug, it’s done.
Fresh ground black pepper adds a nice spice and heat to the squash, but don’t add it until AFTER processing it thoroughly. Today’s food processors are so powerful that they can break down even fine-ground spices, which can overpower the dish. Instead, stir the pepper into the puree.
Because balsamic vinegar is so black, it can darken the color of the butternut squash–I’ve noticed particularly after it’s rested. The flavor is the same, but it will have a brownish hue, so aesthetically, it’s best to enjoy it when you make it.
To save time, use a few packages of frozen butternut squash puree instead of cooking your own. Just defrost and stir in your seasonings. Note: the frozen squash will have more water content, drain it well before mixing.
I have also made this recipe using squash that has been boiled or steamed, and it works well. However, it does add extra water content, and the puree comes out looser and slightly thinner than this, which is more akin to the texture of mashed potatoes.

Swaps and Variations:

For brighter flavor, swap lemon juice for the vinegar.
Make it vegan by using vegan butter instead of dairy butter.
Make it carnivorous by topping the butternut squash puree with crispy bacon bits.
For butternut squash casserole, transfer the puree to a small casserole dish (spray with nonstick spray first), top with buttered breadcrumbs or a streusel crumble and bake at 350° until the topping is golden, usually 20-25 minutes.
Substitute other winter squash or sweet pumpkin in this recipe.
Use this vegetable mash as an ingredient for other recipes–skip all the seasonings and use it to make this Butternut Squash Mac, Pumpkin Blondies, Curried Pumpkin Apple Soup, Moist Pumpkin Bread Recipe

Garnishing the side dish with butter and thyme.

FAQs

Can you buy butternut squash puree?

Butternut squash puree, usually labeled “cooked squash,” can be found in the frozen food section of many grocery stores and in canned foods. It will be labeled as butternut squash puree or even pumpkin puree (as any yellow-fleshed squash is interchangeable, according to the FDA). The only suitable use for that is making pumpkin bread or another pumpkin dessert. When canned, especially in a tin, the flavor is metallic and “off.”

Is butternut squash puree good for babies?

Absolutely! I used to make baby food for my daughter, including butternut squash puree. However, you would want to avoid seasoning the vegetable with anything, including salt. Give your baby pure food and let them get used to loving the flavor at an early age. You’ll have a good vegetable eater later on.

Storage:

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. The mash may look discolored because of the balsamic vinegar, but the flavor is the same.

Freezing:

You can freeze butternut squash puree in a freezer-safe airtight container or zip-top freezer bags for up to 2-3 months, but if that’s your plan, I advise freezing without adding the seasonings. The color will be bright and beautiful and the seasonings will taste fresher when added at the last minute.

Serving butternut squash puree in a bowl.

More easy purees to try:

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