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Butternut squash purée recipe – Healthy and tasty side dish
Creamy butternut squash purée with refreshing autumn flavours, the perfect side for meats.

Roast butternut squash purée

Author: Flavelo
Recipes Side Dishes
Butternut squash purée is not just baby food! If made well, it is a more elegant, sweeter alternative to mashed potato, pairing perfectly with duck or game dishes. The secret is minimising water: don't boil it in water; instead, roast it or steam it in very little liquid so the flavour concentrates.
🕒 Prep Time 10 mins
🍳 Cook Time 45 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 250 kcal
🌍 Cuisine Hungarian / Side Dish

Ingredients

Equipment Needed

  • Stick blender or potato masher
  • Baking tray (if roasting)

Allergen Information

⚠️ Milk

Instructions

1 ✓

For the best flavour: Cut the squash in half, remove seeds, and roast at 200°C for approx. 45 minutes until soft and the edges caramelise.

Tip: Although the recipe might suggest boiling, roasting caramelises sugars (deeper flavour) and evaporates water (thicker texture). Boiling makes it watery.
2 ✓

Scrape the flesh from the skin. If you did boil it, drain thoroughly, indeed, squeeze it out!

3 ✓

Blend the squash while still hot until smooth.

Tip: Hot vegetables cream more easily.
4 ✓

Stir in the cold butter and cream. Season with salt and pepper.

Tip: The cold butter creates an emulsion with the hot purée, making the result glossy and silky (this is called 'mounting').

Recipe FAQ

The purée became too runny.
The squash absorbed too much water. Put it in a saucepan and evaporate the excess moisture over low heat while stirring.

Ingredients

  • 1 kg Butternut squash (or Pumpkin)
  • 50 g Butter (cold)
  • 100 ml Double cream (min. 30%)
  • 1 tsp Salt
  • 1 pinch White pepper (to avoid black specks)
  • 1 pinch Nutmeg (optional)