Silky smooth maple butternut squash puree is so simple, flavorful, and utterly delicious! Just 5 ingredients go into this cheerful, earthy side that goes perfectly with roast turkey, vegetarian mains, and simple weeknight suppers.
Maple butternut squash puree is a mix of perfectly tender winter squash and melted butter that's finished with a healthy pour of maple syrup. It slips down so easily you'll be scraping the plate for the last dregs (perhaps with a warm batch of sweet potato biscuits?). I love it on the Thanksgiving table alongside a steaming pitcher of vegetarian gravy or vegan gravy, and it's equally lovely as a complement to a gluten free souffle.
A big scoop of butternut puree nestles so nicely alongside a serving of roasted cauliflower, parmesan roasted broccoli, or sauteed garlicky asparagus with lemon. Round out your plate with the colors of the rainbow and dig in!
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Irresistibly Smooth and Creamy Butternut Squash Puree
Top marks are given to an easy, comfortable side that's vegan, vegetarian, and gluten-free! This beautiful dish is festive enough for any holiday meal, and it's also wonderful as a swap for mashed potatoes if you want to go a bit lighter. A perfect balance of creamy butter and salt smooths out the slight starchiness of the squash, and you can adjust the amount of maple syrup depending on how sweet you want it to be.
- Beautiful. First off, this is a gorgeous puree. The vivid burst of orange, just like in my butternut squash soup recipe, will brighten any dinner table.
- Sweet-salty. I am such a fan of the sweet-salty combo and it's shown to perfection here!
- So easy. You'll need less than 30 minutes to prepare this puree, and all it really involves is cooking and then pureeing the butternut squash.
- Texture is king. Cooking down the squash until tender makes it unbelievably smooth and luxe once you give it a whirl in the food processor.
Ingredient Notes
Here's a look at the simple ingredients needed to make this butternut squash puree. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and detailed instructions!
- Butternut squash - You'll need about 5 pounds of butternut squash (I used two medium), but it can be in the general range, not exactly 5 pounds.
- Water
- Salt - Fine sea salt or table salt works.
- Maple syrup - To give this dish its cozy fall flavor, pure maple syrup is a must. In a pinch, you could use brown sugar, but note that the flavor will change (you may need to use less sugar, too). I haven't tried it with honey because I LOVE maple syrup, but that could also be an alternative.
- Butter - I use whatever I have on hand-either salted or unsalted butter is fine. You may want to add less salt to taste if you use salted butter.
What's the Best Way to Prep Butternut Squash?
Butternut squash always makes me slightly nervous as I begin to prep it, but a few tips can help take away the angst for all of us. Start with a large, sharp knife and a large cutting board, then:
- Trim: Slice off the top and bottom of the squash.
- Halve the squash: Cut the squash in half lengthwise.
- Peel: Use a vegetable peeler to scrape off the skin from each half.
- Remove seeds: Scoop out all of the seeds with a spoon.
- Cut: Slice, dice, or cut into wedges according to your recipe.
How to Make Butternut Squash Puree
You could roast the squash instead of cooking it on the stove: Halve the squash, scoop out the seeds, and roast it, cut side down, on a lightly oiled baking sheet at 375 F for up to an hour. Here's an overview in photos of how I make this sumptuous puree.
- Cook: Place the squash, water, and 1 teaspoon salt in a large pot over medium heat. Simmer until the squash is tender.
- Puree: Place the squash in a food processor with the butter and process it until smooth. Transfer to a large bowl, then stir in the maple syrup and remaining salt.
Tips and Testing notes
- Cook the squash fully. Make sure that the squash is cooked until fully tender when pierced with a fork before placing it in the food processor. This will make sure it's super smooth and silky.
- Roast the squash. As I mentioned above, you can roast the squash rather than cook it on the stove. This will also eliminate the step of peeling the squash and it adds a little depth of flavor to the finished dish. Cut the squash in half, scoop out the seeds, place the halves face down on a lightly oiled or lined baking sheet, and bake at 375F until easily pierced with a fork. Let the squash cool enough to handle it, then scoop out the flesh and add it to the food processor.
- Taste as you go. We all have different sweet tastes, so my advice is to add the maple syrup a little at a time, taste it, and then add more if you want it sweeter. Do the same with the additional salt.
- Make it ahead. The flavors of the squash puree deepen as it rests overnight in the fridge, so if you're prepping for a holiday meal this is a great choice to make a day or even 2 in advance.
- Use frozen squash. Pick up a bag of frozen butternut squash, or prep garden squash and stash it in the freezer so you can make this puree anytime (even during summer!).
What to Serve with Butternut Squash Puree
Butternut puree is fantastic with other sides like roasted potatoes or roasted cauliflower, with baked salmon or roast chicken, or paired with a vegetarian main dish like gluten-free asparagus quiche. A scoop alongside a plate of coconut quinoa with vegetables will add even more veggie goodness to dinner.
Proper Storage
Transfer the cooled squash puree to an airtight container and store it in the fridge for up to 5 days. To reheat, place the puree in a microwave-safe bowl and heat it in 1-minute increments until hot. Or, gently rewarm it over low heat in a pot on the stove.
More Easy Vegetable Recipes
If you try this butternut squash puree recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Maple Butternut Squash Puree
Ingredients
- 5 pounds butternut squash peeled, seeded, and cut into rough 1-inch pieces
- 2 cups water
- 1 ¾ teaspoons salt or to taste
- ¼-⅓ cup maple syrup
- 3 tablespoons unsalted butter diced
Instructions
- Place the 5 pounds butternut squash, 2 cups water and 1 teaspoon salt in a large pot. (Note that the water does not need to cover the squash.) Bring the water to a simmer over medium-high heat, then lower so that the pot barely simmers. Cook until the squash is very tender, about 15 minutes.
- Using a slotted spoon, transfer the squash and 3 tablespoons unsalted butter to a food processor and process it until smooth. You can add a little cooking water if needed, although most of the time my squash purees very smooth without any additional liquid. Transfer the squash to a large bowl, then stir in the ¼-⅓ cup maple syrup and remaining salt. Stir well to melt the butter. Taste and adjust with salt and maple syrup if desired.
Notes
- Cook the squash fully. Make sure that the squash is cooked until fully tender when pierced with a fork before placing it in the food processor. This will make sure it's super smooth and silky.
- Roast the squash. As I mentioned above, you can roast the squash rather than cook it on the stove. This will also eliminate the step of peeling the squash and it adds a little depth of flavor to the finished dish. Cut the squash in half, scoop out the seeds, place the halves face down on a lightly oiled or lined baking sheet, and bake at 375F until easily pierced with a fork. Let the squash cool enough to handle it, then scoop out the flesh and add it to the food processor.
- Taste as you go. We all have different sweet tastes, so my advice is to add the maple syrup a little at a time, taste it, and then add more if you want it sweeter. Do the same with the additional salt.
- Make it ahead. The flavors of the squash puree deepen as it rests overnight in the fridge, so if you're prepping for a holiday meal this is a great choice to make a day or even 2 in advance.
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