Winter Squash Puree
Elevate your seasonal cooking with this rich and velvety Winter Squash Purée, a perfect side dish for cozy family dinners or holiday feasts! Made with roasted winter squash like butternut, acorn, or kabocha, this recipe features caramelized depth and natural sweetness enhanced by creamy butter, decadent heavy cream, and a hint of aromatic nutmeg. The squash is roasted to fork-tender perfection, then blended into a silky puree that's irresistibly smooth and deeply comforting. Ready in just an hour, this dish is an effortless way to bring warmth and elegance to your table. Serve it alongside roasted meats, as a savory spread, or even as a luscious base for soups. Packed with wholesome flavor, this winter recipe is a must-try for any squash lover!
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Recipe Information
Ingredients
- 2 lbs winter squash (e.g., butternut, acorn, or kabocha)
- 2 tbsp unsalted butter
- 0.25 cup heavy cream
- 1 tsp salt
- 0.25 tsp ground black pepper
- 0.125 tsp ground nutmeg (optional)
- 1 tbsp olive oil
Instructions
Preheat your oven to 400°F (200°C).
Cut the winter squash in half and scoop out the seeds with a spoon.
Place the squash halves cut-side up on a baking sheet lined with parchment paper. Brush the flesh generously with olive oil and sprinkle lightly with salt and pepper.
Roast the squash in the preheated oven for 40-45 minutes, or until the flesh is fork-tender and slightly caramelized on the edges.
Remove the squash from the oven and let it cool slightly until you can handle it. Scoop the cooked flesh out of the skins and discard the skins.
Transfer the squash flesh to a blender or food processor. Add the butter, heavy cream, salt, black pepper, and nutmeg (if using). Blend until smooth and creamy. You can also use a handheld immersion blender for this step.
Taste the puree and adjust seasoning as needed. If it’s too thick, add a bit more cream or a splash of water to achieve your desired consistency.
Transfer the puree to a serving bowl and serve warm. Enjoy as a side dish or use it as a base for other recipes.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 18.2 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2652 mg | 56% | |
*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.
