This post may include affiliate links; for details, see our disclosure policy.

This butternut squash puree is smooth and luscious, ideal for any fall dinner! Great for serving with roast chicken, fish, or veggie mains.

Butternut Squash Puree

Here’s a side dish that blew us away with its bold, sweet flavor: Butternut Squash Puree! It makes any meal more elegant, from roast chicken to vegetarian main dishes. Serve your entree on top of a bed of this bright orange puree, and each bite is a pop of sweet and savory flavor! We layered some strips of seared tuna over the top and it was simply incredible. It’s ideal for Thanksgiving, Christmas or any fall meal.

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. We tasted both back to back, and it was unanimous: the Butternut Squash Puree was the clear winner with 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, sliced in half and brushed with olive oil, until fork tender, about 45 minutes.
  • Scoop out the flesh: Scoop out the flesh out of 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.
Baked butternut squash

Shortcut for a quicker puree: boiled 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. Go to How to Cut Butternut Squash for chopping instructions.
  • Add to boiling water and cook 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 has a lighter flavor. But it’s nearly as good and presents a big time savings!
Butternut squash puree

Ways to serve butternut squash puree

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:

Dairy free and vegan variation

Want to make a dairy-free or vegan butternut squash puree? The flavor is absolutely fantastic without the Parmesan cheese. In place of the butter, use vegan butter or refined coconut oil. We 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.

Butternut squash puree

More butternut squash recipes

Butternut squash season is an excuse to make everything squash! Here are a few more butternut squash recipes to try:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butternut Squash Puree

Butternut Squash Puree

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 (double for a crowd) 1x


This butternut squash puree is smooth and luscious, ideal for any fall dinner! Great for serving with roast chicken, fish, or veggie mains.


  • 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)


  1. Preheat: Preheat the oven to 400 degrees Fahrenheit.
  2. 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.
  3. 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.
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Butternut squash puree

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Loved some of your ideas for butternut squash. A little confused when you kept suggesting sage , which is good, but picturing thyme, also good!