Butternut Squash Puree
This easy roasted butternut squash puree is smooth, velvety, and naturally sweet with a savory boost from roasted garlic and Italian seasoning. Tossed in avocado oil, roasted until tender, then blended with a splash of cream for a creamy texture, it's the perfect base for comforting soups, creamy pasta sauces, or as a nutritious side. Gluten-free, veggie-packed, and ready in under an hour, this puree adds hidden veggies and rich flavor to weeknight meals without extra effort. Ideal for meal prep, fall cooking, or elevating simple dishes-makes about 3-4 cups.
Servings 6
Ingredients
- 1 large organic butternut squash (3-4 lbs) (6-8 cups) peeled, seeded, and cubed
- 3 tbsp organic avocado oil
- organic himalayan salt to taste
- fresh ground organic black pepper to taste
- 3 cloves organic garlic peeled and roughly chopped
- 1 tbsp organic Italian seasoning
- 4 tbsp organic heavy cream
- pinch organic nutmeg
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment for easy cleanup.
- Peel the butternut squash, remove seeds, and cut into 1-inch cubes for even roasting.
- In a large bowl, toss squash cubes with avocado oil, salt, pepper, and whole/peeled garlic cloves until evenly coated.
- Spread in a single layer on the baking sheet. Roast for 25 minutes, or until squash is fork-tender and edges are lightly caramelized (stir halfway for even browning).
- Transfer roasted squash and garlic to a food processor. Add Italian seasoning, a splash of cream (start with 2 tablespoons), and additional salt/pepper to taste.
- Pulse until smooth and creamy, scraping down sides as needed. Add more cream 1 tablespoon at a time if too thick—aim for a velvety, baby-food-like consistency.
- Taste and adjust seasoning (more Italian herbs, garlic note, or cream for richness).
- Use immediately or store. Stir into soups, pasta sauces, risottos, or serve as a side with grilled proteins or veggies.
Notes
Notes:
- Roasting intensifies natural sweetness and adds depth, better than steaming/boiling for flavor in soups/sauces.
- Make it vegan/dairy-free: Use coconut cream, oat cream, or skip cream and add a splash of veggie broth + extra oil.
- Storage: Refrigerate in an airtight container up to 5 days or freeze in portions (ice cube trays or bags) up to 3 months. Thaw and reheat gently.
- Usage ideas: Blend into creamy butternut squash soup, swirl into marinara for orange-hued pasta sauce, thin for risotto base, or spread on toast with herbs.
- Variations: Add roasted onion/shallot for extra savoriness, or a dash of cinnamon/nutmeg for sweeter applications (e.g., baking).
- Meal prep tip: Double the batch-freeze half for quick weeknight upgrades to your favorite dishes.