Butternut Squash Puree
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 3 more ingredients.
This recipe does double duty: You can use the creamy butternut squash puree in other recipes or enjoy it as a 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.
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 for dishes like Butternut Squash Lasagna, Butternut Stuffing, and Rutabaga & Butternut Squash Casserole, but it also works in recipes such as Oven-Roasted Butternut Squash or Creamy Butternut Squash Soup.
I let the vegetable flavor shine through in this recipe, with 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, but it works with meat, poultry and fish, too.
- The velvety texture is so luxurious it melts on the tongue.
- Even picky eaters like the mild, sweet flavor of mashed butternut squash.
- 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, substitute another vinegar 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:
1. 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.
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.
5. Transfer the pulp to a food processor and season with the maple syrup, balsamic vinegar and kosher salt.
Note: A food processor gives 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. Defrost first, then stir in your seasonings. Note: Frozen squash has more water content; drain it well before mixing.
- I have also made this recipe with boiled or steamed squash, and it works well. However, it adds extra water, and the puree comes out looser and slightly thinner than this, more like 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 Soup, Moist Pumpkin Bread Recipe
FAQs
Butternut squash puree, usually labeled “cooked squash,” is available 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.”
Yes — simmer peeled, cubed squash in salted water for about 10 minutes until fork-tender, drain well, and let it rest 2-3 minutes to release excess water before seasoning and pureeing. It’s a texture trade-off: boiled squash holds more water than roasted, so the puree comes out looser and thinner, closer to mashed potatoes.
3-5 days in an airtight container. The color may darken slightly from the balsamic vinegar, but the flavor doesn’t change.
Absolutely! I used to make baby food for my daughter, including butternut squash puree. However, avoid seasoning the vegetable with anything, including salt. Give your baby pureed food and let them get used to loving the flavor early on. You’ll have a good vegetable eater later on.
Storage:
- Store leftovers 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.
More silky purées and mashes to try:
- Homemade Pumpkin Purée
- Easy Guava Purée
- Creamy Yukon Gold Mashed Potatoes
- Roasted Garlic Mashed Cauliflower
- McIntosh Applesauce
Butternut Squash Puree
SPECIAL EQUIPMENT:
- 1 Food Processor
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
DIRECTIONS:
COOK THE SQUASH:
- Preheat the oven to 400° F. Line a baking sheet with foil and spray with non-stick cooking spray.
- Cut a 2 pound butternut squash in half lengthwise and scoop out the seeds. Place the squash, cut side down on the baking sheet and roast for 30 to 35 minutes or until the flesh is soft. Note: you can test for doneness by press on the outside of the squash – if it yields easily, it's cooked.
PUREE THE BUTTERNUT SQUASH
- Transfer the squash to a food processor and add 2 tablespoons maple syrup, 2 teaspoons balsamic vinegar and 1 teaspoon kosher salt to the puree and pulse again until well incorporated. Add a pinch black pepper. Taste for seasoning and adjust as necessary.
- Spoon the butternut squash puree into a serving bowl and add an optional pat of butter and/or chopped fresh thyme or parsley
RECIPE VIDEO:
NOTES:
- Fill a saucepan halfway with water and bring it to a boil. Add two teaspoons of kosher salt to the water as it boils. Add the butternut squash to the water, reduce the heat to a rapid simmer, and cook for 10 minutes or until the squash is tender.
- After removing from the heat, pour the squash into a colander to drain. Let the squash sit for 2-3 minutes, a crucial step that ensures the liquid evaporates and the puree is creamy and smooth, but not watery.
- Season and puree as directed.
- Follow the recipe as given, but process without any seasonings. Use this in both sweet and savory recipes in place of any recipe calling for pumpkin puree.
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.“Pin It” For Later!
We grew butternut squash in our garden this year! Can’t wait to use them in this recipe!
Earth Fare had butternut squash on sale this week and I bought two with no idea what I was going to do with them! Now I know!! This sounds so good and my sage plant is flourishing!
Hope you enjoy it Pam!
I looove squash at this time of year, you could do so much with this puree thanks so much for sharing!
Love the beautiful color of this side dish! So easy to make and looks delicious! It’s perfect for the upcoming holidays!
Yum! I’ve never tried butternut purée before but it seems like such a yummy autumnal dish. Thank you for sharing 🙂
Thanks so much for the much-needed tips to make the puree. This will make it much easier to make I think. This recipe looks fab and I can not wait to try it. Hope it turns out as good as yours.