Description
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!)
Ingredients
Scale
- 1 medium butternut squash, cooked*
- 3 tablespoons butter**
- 3 tablespoons maple syrup
- 1/4 teaspoon salt
- dash or two of cinnamon
Instructions
- 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.
- 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
- Prep Time: 10 minutes
- Cook Time: 25-40 minutes
- Category: recipes
- Method: oven
- Cuisine: American
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