Butternut Squash Purée

This is not your average mash. Roasting brings out the natural sweetness in butternut squash, and a blend of cream, butter, and sage gives it body and depth. Serve it instead of mashed potatoes-or alongside them.

Why You'll Love Butternut Squash Purée

Creamy, buttery, and naturally sweet-this butternut squash purée is peak winter comfort. Roasted for deep caramelization and blended with just a splash of cream and butter, it's the ultimate cozy side that plays well with anything from roasted meats to plant-based mains. Simple, satisfying, and endlessly versatile.

Tips and Tricks

• Roast your squash cut-side down for better caramelization and faster cook time.
• Use a high-powered blender or food processor for the smoothest purée-don't skip scraping the sides.
• Warm your cream slightly before blending to help it emulsify smoothly into the squash.

Variations

• Garlic & herb version: Roast a few garlic cloves with the squash and blend them in for a savory twist.
• Spiced purée: Add a pinch of cinnamon, nutmeg, or smoked paprika for a seasonal accent.
• Vegan-friendly: Swap butter and cream for olive oil and coconut milk.

Substitutions

• Kabocha or acorn squash can be used instead of butternut-just adjust roasting time accordingly.
• Half and half or whole milk can replace cream for a lighter option.
• If fresh sage isn't available, try thyme, rosemary, or even a pinch of dried sage instead.

Best served with

• Roast chicken, pork chops, or duck breast
• Seared mushrooms with garlic and thyme
• Crispy shallots or fried sage as garnish
• Shaved Brussels sprouts salad with lemon vinaigrette

How to Store Leftovers

• Transfer any leftover purée to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop over low heat, stirring often and adding a splash of cream or water if needed to loosen.
• Can also be frozen for up to 1 month-thaw in the fridge overnight before reheating.

Common Questions

Butternut Squash Purée

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This is not your average mash. Roasting brings out the natural sweetness in butternut squash, and a blend of cream, butter, and sage gives it body and depth. Serve it instead of mashed potatoes-or alongside them.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course: Side Dish, Vegetarian

Cuisine: American, Seasonal

Calories: 883

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 large or 2 small/medium butternut squash
• 3 tablespoon olive oil
• Kosher salt to taste
• 1 tablespoon sage finely chopped
• ¼ cup cream
• 3 tablespoon unsalted butter

Equipment

• Chefs knife
• Rubber spatula
• Blender or food processor
• Sheet Pan
• Cutting board

Method

 

Roast the Squash

1. Preheat oven to 425°F.
2. Trim ends from squash, peel, cut in half lengthwise, and scoop out seeds.
3. Cut into 1-inch cubes and transfer to a baking sheet.
4. Drizzle with olive oil and season generously with kosher salt.
5. Roast for about 1 hour, or until browned and fork-tender.

Purée the Squash

1. Transfer hot squash to a blender or food processor. Add cream and blend until smooth, scraping down sides as needed.
2. Add butter and continue puréeing until completely smooth and glossy.
3. Stir in chopped sage and season to taste with salt. Blend once more to incorporate.

Nutrition

Calories: 883kcalCarbohydrates: 3gProtein: 2gFat: 98gSaturated Fat: 41gPolyunsaturated Fat: 7gMonounsaturated Fat: 45gTrans Fat: 1gCholesterol: 158mgSodium: 22mgPotassium: 93mgFiber: 0.4gSugar: 2gVitamin A: 1924IUVitamin C: 0.4mgCalcium: 89mgIron: 1mg

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