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A bowl filled with smooth, bright orange mashed sweet potatoes, with a creamy texture and specks of seasoning visible throughout.

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Side Dish, Vegetarian
Cuisine: American, Seasonal
Calories: 883
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: This purée keeps well, store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop or in the microwave, stirring in a splash of cream if it's tightened up.

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