Sugar-Free Butternut Squash Puree
Indulge in the wholesome flavors of this Sugar-Free Butternut Squash Puree, a creamy and nutritious side dish that’s both simple to make and irresistibly delicious. Featuring roasted butternut squash seasoned with warm notes of nutmeg, thyme, and a touch of salt and pepper, this recipe skips the added sugar while embracing the squash’s natural sweetness. With minimal prep and a smooth, velvety texture, this puree pairs beautifully with roasted meats, seasonal vegetables, or can even be used as a flavorful base for soups and sauces. Ready in just under an hour and packed with hearty, plant-based goodness, this dish is perfect for health-conscious eaters and squash enthusiasts alike.
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Recipe Information
Ingredients
- 2 pounds Butternut squash
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 1 teaspoon Thyme (optional)
Instructions
Preheat your oven to 400°F (200°C).
Start by peeling the butternut squash. Cut off the ends, then slice the squash in half lengthwise. Scoop out the seeds with a spoon.
Cut the squash into 1-inch cubes. Try to make them roughly the same size to ensure even cooking.
Place the cubed squash in a large bowl, and add the olive oil, salt, black pepper, nutmeg, and thyme if using. Toss everything together until the squash is evenly coated.
Spread the cubed squash in a single layer on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 30-35 minutes, or until it is tender and lightly browned. Stir halfway through the cooking time for even roasting.
Once cooked, remove the squash from the oven and let it cool slightly.
Transfer the roasted squash to a food processor or blender. Blend on high until smooth and creamy. You may need to stop and scrape down the sides a few times.
Taste the puree and adjust the seasoning if necessary.
Serve the sugar-free butternut squash puree warm as a side dish or use it as an ingredient in other recipes such as soups or sauces.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 17.9 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
