Butternut Squash Puree

4 from 9 votes

You can use this butternut squash puree in other recipes or add seasonings like balsamic vinegar and maple syrup for a tasty fall and winter side dish.

Course Side Dish

Cuisine American

Keyword butternut squash

Dietary Restrictions Egg Free, Gluten-Free, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 131.26kcal

Author Lisa Lotts

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

US Customary - Metric

Instructions

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

Video

Notes

NOTE: Squash can be made ahead of time and reheated before serving.

To make the butternut puree with boiled squash:

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.

To make mashed squash to use in other recipes:

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