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This butternut squash puree recipe with warm spices is the perfect flavorful fall side dish. It’s smooth, naturally sweet, and easy to serve with your favorite meals. This mashed butternut squash is the perfect holiday pleaser!
Table of contents
What You'll Need for This Butternut Squash Puree Recipe:
Ingredients:
- Large Butternut Squash
- Olive oil
- Unsalted Butter
- Heavy cream
- Ground Nutmeg
- Ground cinnamon
- Maple syrup
- Salt and pepper to taste
Equipment:
- Baking Sheet or Roasting pan
- Mixing Bowl
- Masher
How to Make Mashed Butternut Squash:
This recipe is super simple and mostly done in the oven! After prepping the squash by cleaning out the seeds and pulp, roast for at least 45 minutes or until fork tender.
Transfer the squash (leaving the skin off) by scooping squash out of the roasted halves and into the mixing bowl.
Using a masher, press down on the squash until it is a soft and fluffy texture, there should be no lumps unless you prefer some for texture.
Mix in the butter, heavy cream, spices, and maple syrup. Salt and pepper to taste.
Serve as a delicious side to your favorite main or use mixed in a pasta, soup, or chili.
How to Store it:
Once the butternut squash puree has cooled, transfer to a freezer-safe container. Store in the refrigerator for 3-5 days or frozen for up to 6 months.
Variations to Butternut Squash Puree:
This butternut squash puree recipe is naturally gluten-free!
To make vegan, substitute the butter and heavy cream for your favorite dairy-free version, such as coconut, soy, or cashew milk-based.
Don't have butternut squash at home? Try it with pumpkin or sweet potatoes!
If you enjoyed this recipe, please feel free to comment and give a rating below! Or, ask me any questions!
Other Recipes to Try:
Instant Pot Butternut Squash and Carrot Soup
High Protein Hummus with Butternut Squash
Pumpkin and Chocolate Chip Muffins
PrintButternut Squash Puree Recipe
Make this creamy butternut squash puree recipe with warm spices for a flavorful fall side dish. A mashed butternut squash that's smooth, naturally sweet, and easy to serve with your favorite meals.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 large butternut squash, halved and seeded
1-2 Tablespoons Olive oil
¼ cup unsalted Butter melted
⅓ cup Heavy cream
½ teaspoon ground Nutmeg
½ teaspoon ground cinnamon
¼ cup Maple syrup
Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit. Rub the oil on the cut side of the squash halves. Place the squash On a parchment-lined or non-stick baking sheet, cut-side down.
- Roast for 45 minutes to 1 hour or until fork-tender. Remove from oven and let cool.
- Scoop the squash from the halves keeping the peel intact. Transfer squash to a mixing bowl and mash with a masher or the back of a large fork. Add in all of the remaining ingredients. Stir until evenly combined. Salt and pepper to your taste.
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