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This creamy butternut squash puree is smooth and luscious, infused with butter, Parmesan cheese, and the earthy aroma of fresh sage.
Here’s a side dish that blew me away with its bold, sweet flavor: butternut squash puree! It makes any meal more elegant, from roast chicken to vegetarian main dishes.
Serve your entrée on a bed of this bright orange puree, and each bite is a pop of sweet and savory flavor! I layered some strips of seared tuna over the top, and it was simply incredible. It’s ideal for Thanksgiving, Christmas, or any fall meal.
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How to Make Butternut Squash Puree
Butternut squash puree is like mashed butternut squash, but it’s whizzed in a food processor until it’s silky smooth. I tasted both back-to-back, and there was no question: the butternut squash puree was the clear winner thanks to its lusciously creamy texture! If you have time and a food processor, it’s the way to go.
This easy method for baked butternut squash bypasses the need to peel and chop it. Just cut it in half and roast it up; it works like a charm! Here are the basic steps:
- Bake a whole butternut squash: Bake the squash at 400 degrees, cut in half and brushed with olive oil, until fork-tender, about 45 minutes.
- Scoop out the flesh: Scoop out the flesh from the skin with a fork. Make sure to scrape off any bright orange, stringy bits before using it.
- Puree: Place in a food processor and puree with butter, dried sage, and Parmesan cheese until it’s light and fluffy.
Shortcut: Boil the Squash!
Want to make butternut squash puree a bit faster? Here’s a shortcut: make boiled butternut squash instead! It takes only 5 to 6 minutes to cook. Here’s the basic method:
- Peel and chop the butternut squash. This takes about 10 to 15 minutes, so you’ll be spending your time on the front end. Do this while you boil a pot of water.
- Add to boiling water and cook for 5 minutes! Cook just until it’s fork-tender; about 5 minutes! It’s truly the way to go if you’ve got a need for speed. Then follow the same puree instructions as above.
- Pros and cons: Roasting the squash is more hands-off and brings out a deeper, more caramelized roasty flavor. Boiling is very quick, but it has a lighter flavor. It’s nearly as good and offers big time savings!
Ways to Serve It
The best way to serve butternut squash puree? Use it as a base and serve a savory protein on top. Then you get the beautiful flavor combination of a savory protein with a silky, sweet puree in each bite. Here are a few mains that would be perfect for serving with it:
- Roasted chicken
- Seared ahi tuna
- Maple glazed salmon
- Baked shrimp
- Seared scallops
- Roast turkey
- Pork tenderloin
- Stuffed mushrooms
Dairy-Free and Vegan Variations
Want to make a dairy-free or vegan butternut squash puree? The flavor is still absolutely fantastic without Parmesan. In place of the butter, use vegan butter or refined coconut oil. You can also use vegan Parmesan cheese, and there are several great brands out there!
I recommend using the Parmesan if it’s part of your diet (it adds a great depth!). If not, omit it and consider adding ¼ teaspoon garlic powder, another pinch or two of salt, and even a few teaspoons of nutritional yeast to amp the savory flavors.
Storing Leftovers
This recipe is best served warm. You can store leftovers in the refrigerator for up to 3 days in an airtight container.
Dietary Notes
This recipe is vegetarian and gluten-free. For vegan, see the vegan variation notes above.
Butternut Squash Puree
This creamy butternut squash puree is smooth and luscious, infused with butter, Parmesan cheese, and the earthy aroma of fresh sage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 (double for a crowd) 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 medium butternut squash, 3 pounds (double for a crowd)
- 1 tablespoon olive oil
- Kosher salt and fresh ground pepper
- 2 tablespoons butter, cut into cubes (or vegan butter or coconut oil)
- ¼ teaspoon dried sage
- ¼ cup shredded Parmesan cheese (omit for vegan and salt to taste)
Instructions
- Preheat: Preheat the oven to 400 degrees Fahrenheit.
- Roast: Using a large chef’s knife, carefully slice the squash in half. Use a spoon to scoop out the seeds. Brush the cut sides with the olive oil and sprinkle with kosher salt and pepper. Line a baking sheet with parchment paper, then place the halves cut side down. Bake the squash until tender when a fork is inserted into the thickest portion, about 45 minutes for a 3-pound squash and up to 15 minutes more for a larger squash.
- Puree: Carefully scrape the squash flesh from the skin using a fork. Try to scape off any stringy very bright orange from the top before using. Place the warm squash in a food processor with the butter, dried sage, and Parmesan cheese. Puree until smooth, about 30 seconds to 1 minute. Taste and add additional salt if necessary (depending on the amount you added when roasting). Serve warm; leftovers last refrigerated for up to 3 days.
Loved some of your ideas for butternut squash. A little confused when you kept suggesting sage , which is good, but picturing thyme, also good!
Great recipe! Easy and very tasty.
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