This Butternut Squash Purée is a simple recipe to make that is perfect as a holiday side dish!

Now that you know how to cook butternut squash the easiest and fastest way, how about an even quicker and easier side dish you can make with it?! This Butternut Squash Purée is suuuuper simple to make, yet is a lovely side dish for holidays.

When I was a kid, I’d ask my mom to buy me jars of baby food. She’d usually just shrug her shoulders and indulge me, not quite understanding why I wanted it but figuring: it was vegetables, what harm is there? I just loved the texture of the smooth purées and the sweet vegetables were my favorite.

I think that’s why I love this Butternut Squash Purée so much. I never outgrew my love of a delicious vegetable purée. I add a touch of maple syrup to accentuate the sweetness and butter decadence and great flavor flavor. 

Topped with a touch of cinnamon, this is a side dish your guests will rave about. But just so you know, this is 100% easy enough to make for a weeknight dinner. You’ve got to love recipes like that!

How to Make Butternut Squash Purée

Butternut Squash Purée Recipe

This Butternut Squash Purée recipe is super simple and makes a perfect holiday side dish. (Is also easy enough for a weeknight dinner side dish!)

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 25-40 minutes
• Total Time: -25883519.616667 minute
• Yield: 6 servings 1x
• Category: recipes
• Method: oven
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1 medium butternut squash, cooked*
• 3 tablespoons butter**
• 3 tablespoons maple syrup
• 1/4 teaspoon salt
• dash or two of cinnamon

Instructions

1. Place the cooked squash, butter, maple syrup, and salt in a large blender or food processor. Process until smooth. You can also use a potato masher, but I prefer the smoother texture using a machine gets.
2. Transfer to a serving bowl and sprinkle with cinnamon. Enjoy!

Notes

*You can cook the butternut squash in the Instant Pot, Slow Cooker, or in the oven. If using the oven, cut the squash in half, scoop out the seeds, and cook, cut side down, at 375 degrees for 40 minutes.

**For a vegan Butternut Squash Purée, substitute extra virgin olive oil

Nutrition

• Calories: 61
• Sugar: 6.6 grams
• Fat: 5.8 grams
• Saturated Fat: 3.6 grams
• Carbohydrates: 9.4 grams
• Fiber: 0.5 grams
• Protein: 0.3 grams

Keywords: butternut squash puree

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