Silky Smooth Butternut Squash Puree Aka Autumn Sunshine in a Bowl

Recipe Introduction

Craving Comfort? Let's Talk Squash

Ever find yourself just hankering for something comforting? I do. Autumn days are for comfort food. That's why you NEED this butternut squash puree recipe in your life.

It's not just delicious. It is also versatile and packed with flavour. Think sweet, nutty, and subtly spiced.

Squash 101: A Quick Catch-Up

Butternut squash hails from South America. It's now a staple in kitchens worldwide. This easy butternut squash puree is beginner friendly.

It's also ready in about an hour. The recipe makes enough for 4-6 servings. It is perfect for a family dinner or meal prepping.

Why You'll Love This Butternut Squash Puree

This creamy butternut squash puree is more than just tasty. It's packed with Vitamin A and fiber. This makes it a healthy choice.

I love to serve it as an autumn side dish at Thanksgiving. You know? The butternut squash soup base is another great way to use it.

Plus, the natural sweetness is totally appealing to little ones. That means it's also great as butternut squash puree for baby food! Honestly, it's so good, it's practically sunshine in a bowl.

But What If I Am Vegan?

Don't panic, you don't have to miss out! With a couple of simple swaps, you can create a delicious vegan butternut squash puree .

Just use olive oil instead of butter and skip the cream. Sorted!

Ingredients & Equipment

Alright, let's talk about what you'll need for this butternut squash puree recipe . Nothing too fancy, promise! This easy butternut squash puree is all about simple ingredients done right.

I swear, even I can do it, and that's saying something.

Main Players

• 1 medium butternut squash (about 2-2.5 lbs / 900g-1.1kg ): Peeled, seeded, and cubed.
• 2 tablespoons olive oil ( 30 ml ): The good stuff, ya know? Extra virgin olive oil adds flavor.
• 1/2 teaspoon salt ( 3g ): Seasoning is key, darling!
• 1/4 teaspoon black pepper ( 1g ): Freshly ground is always better.
• 1/4 teaspoon ground nutmeg ( 0.5g ): This is optional, but adds the perfect touch! It's the Autumn flavour.
• 2 tablespoons unsalted butter ( 30g ): Adds richness. Or olive oil for a vegan butternut squash puree .
• 1/4 cup heavy cream ( 60 ml ): For that extra bit of luxury. Totally optional, mind you.

For the butternut squash , look for ones that feel heavy for their size. A deep, even color is a good sign, too.

I once got a butternut squash that was pale, and the puree was kinda flavourless. Never again! We want that vibrant creamy butternut squash puree !

Spice Things Up!

Nutmeg is the star here. You can add a pinch of cayenne or smoked paprika for a kick. Sage and rosemary also work well.

I love adding a dash of maple syrup if my squash isn't sweet enough. That's the secret ingredient, lol.

Gear Up!

• Large baking sheet: For roasting the squash.
• Parchment paper: Makes cleanup a breeze.
• High speed blender or food processor: To get that silky smooth butternut squash puree .
• Rubber spatula: For scraping every last bit.

Don't have parchment paper? No worries! Just grease the baking sheet. A normal blender will work, but might need a little more elbow grease.

This will be used as butternut squash soup base , as a side or whatever you want, like other awesome autumn side dishes ! Homemade butternut squash puree is also much better than the jarred stuff.

Trust me on this one. You can make a lot of butternut squash recipes with this base. And this is also the best butternut squash puree for baby , when starting with solids!

Cooking Method: Roasting Butternut Squash to Perfection

Honestly, who doesn't love a good butternut squash puree ? It's like autumn in a bowl. Today, we're tackling the simplest way to get there: roasting.

Roasting is the key to unlock the natural sweetness and create the best butternut squash puree recipe ever. Forget boiling; roasting's where it's at.

Prep Steps: Get Your Mise en Place On!

First things first, preheat that oven to 400° F ( 200° C) . Trust me, this temp is chef's kiss . Now, grab your butternut squash.

Peeling and cubing can be a bit of a faff, so make sure you have a sturdy peeler and a sharp knife.

Cut that sucker into roughly 1 inch cubes. Even sizes equal even cooking, you know? Toss those golden chunks with 2 tablespoons olive oil , 1/2 teaspoon salt , 1/4 teaspoon black pepper , and a pinch of nutmeg.

Lay 'em out on a baking sheet.

step-by-step: Roasting 101

1. Spread the squash in a single layer on a baking sheet. Don't overcrowd!
2. Pop that sheet in the oven.
3. Roast for 45- 60 minutes .
4. Check for doneness with a fork.
5. If it goes in easy, it's done!
6. Transfer the roasted squash to a blender.
7. Add 2 tablespoons butter , and 1/4 cup cream (optional).
8. Blend until smooth.

Pro Tips: Level Up Your Puree Game

Want to make a killer creamy butternut squash puree ? Here's the goss. Don't skip the roasting step! Roasting brings out the natural sweetness.

Also, a high speed blender is your friend. Seriously, it makes all the difference. Speaking from experience, blending hot squash is way easier, so get it blended straight away! If you want to try to do it vegan butternut squash puree , just change the butter with olive oil.

Use this puree as a butternut squash soup base or even stir it through pasta.

So, there you have it: the most delicious easy butternut squash puree ever. It's one of my favorite autumn side dishes , and there are so many butternut squash recipes to explore after you've mastered the base.

And, if you are just starting with the little one, this homemade butternut squash puree it's also a great option butternut squash puree for baby .

Trust me, once you've had it homemade, you'll never go back to the jarred stuff.

Recipe Notes for Your Perfect Butternut Squash Puree

Right then, let's talk about making this butternut squash puree recipe sing! It's all in the details, innit? Honestly, these are the bits where you can really make it your own, your personal piece de resistance .

Serving it Up: Plating and Presentation

Want to impress your mates? A simple swirl of cream or a sprinkle of toasted pumpkin seeds (pepitas, if you're fancy!) makes all the difference.

This creamy butternut squash puree also works brilliantly as a side for a Sunday roast or spread artfully under a grilled chicken breast.

For beverages, I think a crisp apple cider or a dry white wine would be simply smashing.

Storage: Keepin' it Fresh

If you have any leftovers of this amazing homemade butternut squash puree , pop it in an airtight container in the fridge.

It'll be good for up to 3-4 days. Fancy making a big batch? You can freeze it too! Divide it into portions and freeze in freezer safe bags or containers.

Thaw it overnight in the fridge and reheat gently on the hob or in the microwave. Just give it a good stir.

Variations: Let's Get Creative!

Feeling adventurous? For a vegan butternut squash puree , simply ditch the butter and cream, and use olive oil. Sorted! If you're watching the waistline, you can easily make this a lighter roasted butternut squash puree recipe by using less oil.

As for seasonal swaps, why not try swapping out the nutmeg for cinnamon in winter? Or adding a bit of grated ginger for a little kick?

Nutrition: Goodness in a Bowl

Okay, I'm not a nutritionist, but let's be real. Butternut squash is packed with Vitamin A and fiber. This easy butternut squash puree is a great way to get your vitamins in! It's naturally low in fat and relatively low in calories, making it a healthy addition to any meal.

Did you know some people even make butternut squash puree for baby ? Just check there is no seasoning.

And there you have it! A few simple notes to help you nail this butternut squash soup base . Don't be afraid to experiment and have a bit of fun with it.

Honestly, you got this! Now, off you pop and get cooking. I'm sure you'll whip up some truly amazing autumn side dishes or some other amazing butternut squash recipes .

Oh, and One last thought I've had over the years, remember to buy butternut squash when it is in the season to have the best flavour.

You won’t believe how quick you can make a tasty, homemade butternut squash puree .

Frequently Asked Questions

How can I make sure my butternut squash puree isn't watery?

Nobody wants a sad, watery puree! The key is to roast the butternut squash until it's properly caramelized and most of the moisture has evaporated. Also, don't add any extra liquid unless absolutely necessary. Roasting instead of boiling is your best bet for concentrated flavor.

Can I freeze butternut squash puree for later?

Absolutely! Butternut squash puree freezes beautifully. Let it cool completely, then transfer it to freezer safe containers or zip-top bags, removing as much air as possible. It'll keep well for up to 3 months perfect for a batch cooking session like your mum used to do!

What can I use butternut squash puree for besides soup?

Oh, the possibilities are endless! Think beyond soup! This butternut squash puree is versatile enough to be swirled into risotto, spread on toast with ricotta, or even used as a healthy substitute for some of the fat in baked goods like muffins or quick breads.

It’s like having a secret weapon in your culinary arsenal, innit?

Is it necessary to peel the butternut squash before making the puree?

While you can roast butternut squash with the skin on and scoop out the flesh after roasting, peeling it beforehand is generally recommended for a smoother puree. Peeling can be a bit of a faff, but the result is worth it. Just be careful with that peeler - safety first!

What's the best way to sweeten my butternut squash puree if it's not naturally sweet enough?

Sometimes, butternut squash just isn't as sweet as you'd hope. If you find your butternut squash puree lacking in sweetness, a drizzle of maple syrup or a touch of honey can do the trick. Start with a small amount and taste as you go, you can always add more, but you cant take it away!

I'm looking for a vegan alternative - how can I make this butternut squash puree vegan friendly?

It's simple to make this recipe vegan! Just swap out the butter for a high-quality olive oil or a plant based butter alternative. And skip the heavy cream. It'll still be luxuriously smooth and flavourful. Bob's your uncle, a vegan delight!