Go Back
A bowl of smooth and creamy butternut squash puree garnished with a pinch of nutmeg

Butternut Squash Puree

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 135
Ingredients Method

Ingredients
  

  • 1 medium butternut squash (approx. 2 pounds)
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg

Method
 

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Cut the butternut squash in half lengthwise and scrape out the seeds with a spoon.
  3. Place the squash halves cut-side down on a parchment-lined baking sheet.
  4. Roast for 45 minutes or until the flesh is very tender when pierced with a fork.
  5. Allow the squash to cool slightly, then scoop the flesh out of the skin and into a food processor.
  6. Add butter, salt, pepper, and nutmeg to the processor.
  7. Pulse until the mixture is completely smooth and velvety.
  8. Serve immediately or reheat in a saucepan over low heat.