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Butternut Squash Puree

Butternut Squash Puree

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5 from 2 reviews

  • 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 creamy butternut squash puree is smooth and luscious, infused with butter, Parmesan cheese, and the earthy aroma of fresh sage. It’s the perfect fall or winter side dish to pair with roast chicken, fish, or vegetarian meals.


  • 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)
  • 1/4 teaspoon dried sage
  • 1/4 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