Roasted Butternut Squash Purée Recipe

A bowl of butternut squash puree.
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Ratings (4)
  • Total: 50 mins
  • Prep: 5 mins
  • Cook: 45 mins
  • Yield: 4 Cups (4 servings)
Nutritional Guidelines (per serving)
477 Calories
46g Fat
18g Carbs
1g Protein
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Nutrition Facts
Servings: 4 Cups (4 servings)
Amount per serving
Calories 477
% Daily Value*
Total Fat 46g 59%
Saturated Fat 29g 144%
Cholesterol 122mg 41%
Sodium 86mg 4%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 3%
Protein 1g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Butternut squash is a delicious autumn vegetable that can be used in all kinds of dishes. Roasted and puréed, it can be served by itself as a side dish. But it can also be incorporated into soups, pasta and risotto dishes, and even pies and other desserts. This roasted butternut squash purée recipe is where it all starts.

Ingredients

  • 1 large butternut squash
  • ½ stick (or more) butter
  • ¼ cup brown sugar
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg​
  • Kosher salt and ground white pepper to taste

Steps to Make It

  1. Preheat oven to 350 F.​

  2. Slice the butternut squash in half lengthwise, then scoop out and discard the seeds. Place the halves flesh-side-up on a foil-lined baking sheet. You can trim the backs of the squash a little bit so that the halves lie flat.​

  3. Dot both halves with bits of butter, and then sprinkle with the brown sugar.​

  4. Roast for 45 minutes or until the butternut squash can easily be pierced with a knife.​

  5. Remove squash from oven, allow to cool for a few minutes, and then scoop the roasted flesh out of its shell and into a large glass bowl.​

  6. Add the cinnamon and nutmeg and mash lightly with a potato masher until the desired consistency is reached. Add more butter if you like.

  7. Adjust seasoning with Kosher salt and white pepper. Makes about 4 cups of purée, depending on the size of the squash.