Pioneer Woman Butternut Squash Puree

Pioneer Woman butternut squash puree turns roasted squash, butter and maple syrup into a smooth, velvety side dish in 55 minutes. Save this easy Thanksgiving side dish for Christmas dinner, fall potlucks or Sunday dinner, because it's gluten-free and make-ahead friendly.

Roast the squash cut side down until a fork slides in with no resistance. Underbaked squash stays stringy and never mashes smooth, no matter how long you work it.

Stirring in real maple syrup and a good amount of butter turns plain squash into something closer to a dessert-style side. A dusting of cinnamon on top, plus a stay in the warm oven before serving, means the dish arrives hot and fragrant at the table.

Pioneer Woman Butternut Squash Puree

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

120

kcal

Roasted squash mashes into a silky, spoonable puree that tastes lightly sweet and buttery. Baking it briefly with cinnamon on top keeps it hot and fragrant until you serve it.

Ingredients

• 2 whole butternut squash, halved and seeded
  

• 6 tbsp. butter, cut into pieces
  

• 1/4 c. pure maple syrup
  

• Dash Of salt
  

• Ground cinnamon, for sprinkling
  

Directions

• Preheat the oven: Preheat the oven to 375°F while you halve and seed the 2 butternut squash. That way the oven is ready when the squash hits the pan.
• Roast the squash: Place the squash halves cut side down on a baking sheet and roast for 30 to 40 minutes. They're ready when a fork slides in easily.
• Mash the filling: Scoop the squash into a bowl, then add 6 tablespoons butter, 1/4 cup maple syrup and a dash of salt. Mash with a potato masher for a rustic texture, or use a food processor for a smoother puree.
• Bake with cinnamon: Spread the puree into a small casserole dish and sprinkle ground cinnamon over the top. Then keep it warm in the oven until you're ready to serve.
• Serve by the spoonful: Pull the dish from the oven right before dinner. Serve it by the spoonful alongside your main course.

Tools for this recipe

• Nordic Ware half sheet pan, OXO Good Grips nylon potato masher, Cuisinart 14-cup food processor, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen squash instead of fresh butternut squash?

Yes, thaw frozen cubed squash and roast it on a baking sheet until tender and a little browned. Frozen squash holds more water, so drain it well before mashing to keep the puree from turning loose.

How long does butternut squash puree keep in the fridge?

Store it in an airtight container in the fridge for up to 4 days. Reheat it in a 350°F oven or a saucepan over low heat, stirring in a splash of milk if it has thickened.

Can I make this butternut squash puree ahead of time?

Yes, you can mash the squash and spread it in the casserole dish a day ahead. Cover it in the fridge, then add the cinnamon and warm it in the oven before serving.

Do I need a food processor to make it smooth?

No, a potato masher works fine and gives you a slightly rustic texture. For an extra silky puree, an immersion blender or a regular blender also does the job.

What's the most common mistake with butternut squash puree?

Pulling the squash from the oven too early is the biggest one, since underbaked flesh stays stringy and won't mash smooth. Wait until a fork slides in with no resistance.