Butternut squash puree is one of those magical ingredients that can elevate just about any dish! It’s smooth, creamy, and oh-so-versatile. I first fell in love with this butternut squash puree recipe during a chilly autumn dinner with friends. We whipped it up to serve alongside roasted chicken, and it was a hit! Now, I use it in soups, pies, or even as a spread on toast. Trust me, once you try it, you’ll be sneaking it into everything. Plus, it’s super easy to make, making it perfect for beginner cooks. So, let’s dive into this deliciously simple recipe!
Ingredients List
- 1 medium butternut squash (about 2 pounds), halved and seeds scooped out
- 2 tablespoons olive oil, for drizzling
- Salt, to taste
- Pepper, to taste
- 1/4 teaspoon nutmeg (optional), for an extra hint of warmth
How to Prepare Butternut Squash Puree Recipe
Preheat the Oven
Let’s kick things off by preheating your oven to 400°F (200°C). This step is crucial because it ensures your butternut squash cooks evenly and comes out perfectly tender. Trust me, you don’t want to skip this part!
Prepare the Squash
Now, grab that beautiful butternut squash and carefully cut it in half lengthwise. Be sure to use a sharp knife and take your time—squash can be tough! Once it’s halved, scoop out the seeds with a spoon. If you’re not sure how to do this, think of it like cleaning out a pumpkin. Just be cautious with your knife to avoid any slips. If you’re feeling nervous, a kitchen towel under the squash can help stabilize it while you cut!
Season the Squash
Next, it’s time to add some flavor! Drizzle a couple of tablespoons of olive oil over the cut sides of the squash. Make sure to coat it well! Then, sprinkle a pinch of salt and pepper on top. This seasoning brings out the natural sweetness of the squash, and oh boy, it makes a difference!
Bake the Squash
Place the squash halves cut side down on a baking sheet, and pop them in the oven. Bake for about 40-50 minutes. You’ll know it’s done when the flesh is soft and a fork easily pierces through. If you can’t wait to dig in, just be careful—hot steam can escape when you check!
Mash or Blend
Once your squash is out and slightly cooled—give it a few minutes—scoop out the soft flesh into a mixing bowl. Here’s where the magic happens: you can use a potato masher for a rustic texture or blend it for that silky smooth finish. If you want to kick it up a notch, sprinkle in some nutmeg for an extra warmth! Blend until it’s just how you like it, and you’re ready to enjoy!
Nutritional Information
As with any recipe, the nutritional information can vary based on the specific ingredients and brands you use. For this butternut squash puree recipe, here’s a general breakdown per serving (1/2 cup):
- Calories: 80
- Sugar: 4g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keep in mind that these numbers are approximate, so if you’re tracking your intake closely, feel free to adjust based on the specific ingredients you choose. But don’t stress too much about the numbers—just enjoy the deliciousness of your homemade puree!
Tips for Success
- Choose the right squash: Look for butternut squash that feels heavy for its size, with smooth, unblemished skin. This indicates it’s fresh and will have great flavor!
- Be careful with the knife: When cutting the squash, take your time and use a sharp knife. If it feels too tough, try microwaving it for a few minutes to soften it slightly before cutting.
- Don’t skip the seasoning: Salt and pepper are crucial for enhancing the natural sweetness. Taste it before serving and adjust if needed!
- Check for doneness: It’s better to err on the side of slightly underbaking than overbaking. If you can pierce it easily with a fork, it’s ready!
- Experiment with textures: If you prefer a chunkier puree, don’t over-blend it! A quick mash can give you that rustic feel.
- Storing leftovers: Keep any extra puree in an airtight container in the fridge for up to a week. It also freezes beautifully, so don’t hesitate to make a big batch!
- Get creative: Feel free to mix in other spices or herbs like cinnamon or sage for a unique twist. It’s all about making it your own!
Variations
One of the best things about this butternut squash puree recipe is how flexible it is! You can easily switch things up to suit your taste or what you have on hand. Here are some fun variations to try:
- Spiced Up: Add a teaspoon of cinnamon or a pinch of cayenne pepper for a warm, spicy kick. It’s perfect for fall vibes!
- Herb Infusion: Mix in some fresh herbs like thyme or rosemary for a savory twist. Just chop them finely and stir them in after blending.
- Creamy Twist: For an ultra-rich version, stir in a splash of heavy cream or coconut milk after blending. It gives the puree a luscious texture!
- Sweet Delight: If you’re feeling adventurous, try adding a tablespoon of maple syrup or brown sugar for a sweet puree that’s perfect for pies or desserts.
- Soup Base: Use this puree as a base for soups! Just add vegetable or chicken broth, sautéed onions, and garlic for a delicious soup that warms you up.
- Pasta Sauce: Blend the puree with some garlic, olive oil, and maybe a touch of cream to create a unique pasta sauce that pairs wonderfully with penne or fettuccine.
Feel free to experiment and make this recipe your own! The possibilities are endless, and I can’t wait to hear what you come up with!
Serving Suggestions
Now that you’ve created this luscious butternut squash puree, let’s talk about how to serve it! This creamy goodness can be a star player in so many meals. Here are some of my favorite ways to enjoy it:
- As a Side Dish: Serve it warm alongside roasted meats, like chicken or pork. It adds a beautiful pop of color and a delightful contrast to savory flavors!
- In Soups: Use it as a base for soups by mixing it with broth and additional veggies. It creates a rich, comforting soup that’s perfect for chilly nights.
- Pasta Sauce: Toss it with cooked pasta and a splash of pasta water for an easy, creamy sauce. Add some sautéed spinach or roasted vegetables for a hearty dish!
- In Pies: Mix it into your favorite pie recipe for a twist on traditional pumpkin pie. It’s deliciously sweet and has that silky texture we all love.
- On Toast: Spread it on crusty bread or toast for a quick and satisfying snack. Top it with goat cheese or a sprinkle of herbs for an added touch!
- With Breakfast: Stir it into your morning oatmeal or yogurt for a nutritious breakfast that’s full of flavor. Trust me, it’s a game changer!
Whether you’re using it as a simple side or incorporating it into a more elaborate dish, this butternut squash puree is sure to impress. Enjoy the deliciousness and versatility!
FAQ Section
Can I store leftover butternut squash puree?
Absolutely! Just keep it in an airtight container in the fridge for up to a week. If you want to hold onto it longer, you can freeze it for up to three months. Just make sure to label your container with the date so you know when it was made!
Can I use frozen butternut squash?
Yes, you can! If you find frozen butternut squash puree, it can save you some prep time. Just thaw it and use it in the same way you would with fresh puree. Just keep in mind that the texture might be slightly different, but it will still taste great!
What can I substitute for olive oil?
If you don’t have olive oil on hand, you can use melted butter or even coconut oil for a different flavor profile. Both work well in this recipe and will still give your puree a lovely richness.
How can I adjust the sweetness of the puree?
If you find the puree isn’t sweet enough for your taste, you can add a bit of maple syrup or honey. Start with a teaspoon, mix it in, and taste before adding more. It’s all about making it suit your palate!
Can I add other vegetables to the puree?
Definitely! Mixing in some cooked carrots or sweet potatoes can add extra flavor and nutrition. Just make sure they’re cooked until soft before blending them with the squash.
Butternut Squash Puree Recipe: 5 Steps to Deliciousness
- Total Time: 1 hour
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
This butternut squash puree is smooth, creamy, and perfect for soups, pies, or as a side dish.
Ingredients
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides and sprinkle with salt and pepper.
- Place the squash halves cut side down on a baking sheet.
- Bake for about 40-50 minutes, until soft.
- Let it cool for a few minutes, then scoop the flesh into a bowl.
- Add nutmeg if using, then mash or blend until smooth.
- Serve warm or store in the fridge for later use.
Notes
- Make sure to cut the squash carefully to avoid injury.
- You can also use a microwave for faster cooking.
- Store any leftovers in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 4g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butternut squash puree recipe, easy butternut squash, butternut squash for beginners
