Carrot and Butternut Squash Puree

Course: Side Dish
Cuisine: American
Keyword: butternut squash, carrot
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 99kcal
Loaded with beta carotene, this carrot and butternut squash puree takes the place of mashed potatoes anytime!
Print Recipe


  • 1 small butternut squash about 2 pounds
  • 1 pound carrots peeled and cut into 1 inch pieces - or use the baby carrots.
  • 3 tablespoons olive oil
  • 2 cloves garlic lightly smashed, peel removed
  • 6-7 fresh sage leaves
  • 1 lemon zested
  • salt and pepper to taste


  • Fill a large pot with about 1 inch of water. Set a steamer basket inside the pot and fill the steamer basket with squash and carrots. Cover tightly with lid and heat to boiling. Steam the vegetables until very tender, about 15 minutes.
  • Meanwhile, add olive oil to a small skillet and heat over medium until oil is shimmering. Add garlic and sauté until golden brown. Remove the garlic and add the sage leaves. Fry the sage until just crisp - about 30 seconds. Remove sage from oil and place on paper towels to absorb excess oil.
  • Transfer squash and carrots to the bowl of a food processor. Puree together until smooth. Add 2-3 tablespoons sage oil, and pulse 2-3 times to combine. Add lemon zest, salt and pepper to taste and stir until combined.
  • Crumble sage leaves and sprinkle on top. Drizzle with remaining olive oil if desired.


Calories: 99kcal | Carbohydrates: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 266mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12645IU | Vitamin C: 14.3mg | Calcium: 31mg | Iron: 0.4mg