For a richer flavor, try roasting a few cloves of garlic alongside the butternut squash. Add the roasted garlic to the food processor along with the squash flesh. To make this puree vegan, substitute vegetable stock for chicken stock. The puree can be thinned further with additional stock or a splash of cream for an even more luxurious texture. Experiment with different spices! A pinch of ginger, cardamom, or even a touch of chili powder can add interesting flavor dimensions. This puree freezes beautifully. Simply portion it into freezer-safe bags or containers and store for up to 2 months.
Roasted Butternut Squash Puree
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS8
Transform humble butternut squash into a velvety smooth puree, perfect as a sophisticated side dish or a luxurious base for autumnal soups and savory creations. Roasting the squash unlocks its natural sweetness, creating a depth of flavor that will elevate any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol0 mg
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Fiber7 g
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Protein4 g
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Saturated Fat0 g
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Sodium395 mg
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Sugar8 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 400°F (200°C). If desired, lightly brush the cut sides of the butternut squash with olive oil. (5 minutes)
02
Step
1 hrs
Place the squash halves, flesh-side up, on a baking sheet lined with parchment paper. (2 minutes)
03
Step
10 mins
Roast in the preheated oven until the squash is fork-tender and slightly caramelized, approximately 45-60 minutes. The exact time will depend on the size and density of the squash. (60 minutes)
04
Step
5 mins
Remove from the oven and let cool slightly until you can handle it comfortably. (15 minutes)
05
Step
5 mins
Scoop the roasted squash flesh into a food processor or high-powered blender. (5 minutes)
06
StepPulse until smooth. Gradually add the chicken stock, 1/4 cup at a time, while continuing to blend, until you reach your desired consistency. (5 minutes)
07
StepSeason generously with sea salt and freshly ground black pepper. Add a pinch of nutmeg or cinnamon for extra warmth, if desired. (2 minutes)
08
StepTaste and adjust seasonings as needed. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
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RECIPE REVIEWS
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Payton Runolfsdottir
Jul 1, 2025I didn't have a food processor, so I used an immersion blender and it worked great.
Gustave Baumbach
Jul 1, 2025This puree was so easy to make and tasted amazing! I used it as a base for a butternut squash soup and it was a huge hit.
Maribel Thompson
Jul 1, 2025The roasted garlic tip is a game-changer! It adds so much depth of flavor.
Kiarra Swaniawskijacobs
Jul 1, 2025I added a pinch of nutmeg and it was the perfect complement to the squash.
Hellen Bernhard
Jun 30, 2025My kids loved this! They normally don't eat squash, but they devoured this puree.
Virginia Schneider
Jun 30, 2025Definitely recommend using a good quality chicken stock – it makes a difference!
Woodrow Turcotte
Jun 30, 2025I used vegetable broth to keep it vegetarian, and it was still delicious.
Cornell Medhurst
Jun 30, 2025Freezes well too! I made a big batch and froze it in portions for easy weeknight meals.