I’ve always cheated with butternut squash, opting for the pre-chopped, steam-in-the-bag version from Trader Joe’s. But I thought I’d take a chance and work with the real deal. Turns out it’s not as difficult as I imagined. Here’s a really easy recipe for butternut squash puree — all you need are 3 ingredients and some patience. Bon Appétit!

PS See below the recipe for an accompanying chicken recipe and wine pairing suggestions!

Butternut Squash Puree

Prep Time: 10 minutes

Cook Time: 1 hour

Category: Big Bites, Sides

Servings: 2 to 4 servings


  • 1 medium butternut squash
  • 2 tablespoons butter, plus more to taste (I used Brummel and Brown butter substitute
  • salt and pepper to taste
  • optional: 1/4 to 1/2 cup milk or vegetable broth to thin if desired


  • Preheat the oven to 375 degrees Fahrenheit.
  • Prepare a baking sheet by covering with aluminum foil and coating gently with olive oil or butter spray.
  • Prepare the butternut squash by chopping off either end, exposing the interior.
  • Cut the squash lengthwise.
  • Using a large spoon, scrape out the seeds and stringy interior.
  • Place the two pieces of squash skin side down on the prepared baking sheet.
  • Sprinkle the flesh generously with salt.
  • Evenly distribute the 2 tablespoons of butter on the flesh of each piece of squash.
  • Cover the squash with an additional piece of foil and bake in the oven for 1 hour at 375 degrees Fahrenheit.
  • Once cooked, wait for the squash to cool before scooping out the flesh.
  • Scoop out the flesh using a large spoon and place it into the bowl of a food processor.
  • Process until completely smooth adding additional salt, pepper, and butter to taste.
  • To create a thinner puree, add 1/4 to 1/2 cup milk (for a creamy puree) or vegetable broth (for a more bisque-like puree).
  • Serve warm.

Serve this butternut squash puree alongside this easy Chicken Roulade.

Looking for a wine pairing? Try a few of these:

Wente Riva Ranch Chardonnay

Chateau Ste. Michelle Indian Wells Chardonnay

Bread and Butter Chardonnay



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