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Today we’re sharing a little cooking experiment with all of you! We’ve made Butternut Squash Purée but each of the three recipes has been prepared in a different way!
Our cooking experiment started with the exact same variety of butternut squash that we grew in our garden this summer and typically found at most supermarkets. We chose three different methods: steaming, cut up and roasted, or roasted cut in half.
Each of the three cooking methods yielded delicious results! But it was so interesting to discover in a side-by-side taste comparison that each cooking method also clearly impacted the flavor and texture of the finished Butternut Squash Purée.
Steaming (or boiling) peeled chunks of the butternut squash on the stove top until tender is definitely the quickest method for preparing Butternut Squash Purée. We simply seasoned it with butter, salt and pepper – and the result is a super creamy, silky-textured purée.
Next we peeled and cut butternut squash into large chunks, then roasted the pieces of squash in the oven on a baking sheet. The chunks of squash were tossed with some fresh sage and maple syrup – plus butter, salt and pepper. In addition to the flavor from the sage and maple syrup, roasting the chunks of squash on all sides really adds a rich, caramelized flavor to the butternut squash purée.
Finally – for our last Butternut Squash Purée – we simply cut the squash in half, removed the seeds and roasted it in the oven (skin on) with some butter, brown sugar, salt and pepper added to the inside cavity of the squash. This is probably the easiest method because no peeling is required ahead of time! Once cooked, simply spoon out the squash from the skin and mash into a purée. Using this method, the final purée picks up a nice roasted flavor and a smooth texture that is someplace in between the top “steamed” method and the “cut in chunks & baked” method directly above.
After our official side-by-side taste test, my favorite method was the “cut in chunks & baked” approach (I loved the caramelized flavor), while Jack couldn’t decide which he liked best – because he loved them all! 🙂 (All three methods really are delicious!)
So whether you are cooking a stove top meal or roasting dinner in the oven, Butternut Squash Purée is a versatile and delicious side dish that fits in any meal. Feel free to change up the seasonings and flavors however you’d like too. Once cooked and tender, use a potato masher to mash the butternut squash or use an immersion blender to create a smoother purée.
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We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Butternut Squash Purée (Steamed)
Ingredients
- 1 pound peeled and seeded butternut squash cut into medium sized chunks
- 2 tablespoons melted or softened unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place a steamer basket into an appropriately sized pot with a tight fitting lid and fill with water up to bottom of basket. Place squash cubes in basket, cover and bring to a boil. Reduce to a medium boil and steam 10-12 minutes or until tender.
- Remove steamer basket with squash and pour into a medium bowl and discard water. Add butter, salt and pepper and either mash with a potato masher or use an immersion blender to puree.
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We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Butternut Squash Purée (Cut in Chunks & Roasted)
Ingredients
- 1 pound peeled and seeded butternut squash cut into medium sized chunks
- 2 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh sage, finely minced
Instructions
- Preheat oven to 450 degrees F.
- In a medium bowl, toss squash cubes with butter, maple syrup, salt, pepper and sage and pour into a small sheet pan.
- Roast 30 – 45 minutes uncovered depending on size of cubes, until tender.
- Remove squash to a medium bowl and discard liquid in pan. Mash with a potato masher or use an immersion blender to puree.
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We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Butternut Squash Purée (Cut in Half & Roasted)
Ingredients
- 2 medium or one large butternut squash, about 1 1/2 pounds
- 2 tablespoons melted or softened butter
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 450 degrees F.
- Cut the stem off but leave as much of the squash intact as possible. Cut in half lengthwise and remove seeds.
- Place cut up on a sheet pan then divide the butter and brown sugar evenly between the four squash halves by placing in the cavity where the seeds were.
- Sprinkle the entire cut pieces with the salt and pepper.
- Place a sheet of foil over the top and pinch closed and bake for about 45 minutes or until tender.
- Remove from oven and pour off liquid and discard.
- Using a spoon, scoop out flesh into a medium bowl and mash with a potato masher or use an immersion blender to puree.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
You may like these other recipes:
Butternut Squash and Chicken Chowder
thanx for the help. I have this great recipe from years ago that my brother-in-law got from a nice hostess. He was down
south on business and was invited over to dinner and remarked how much he enjoyed this dish. Everyone in the family
really likes it except for my daughter–that’s all right she is living in England. I am making it to take to the nursing
home for my mom and I pick up her sister to take along and they love it. I always started out with Birdseye frozen
winter squash but I only had 1 in the freezer and I could not find any on the face of the earth. Who knew? So I bought cubes
and I am attempting from there to make this dish if my leg holds out. It has been a long day. I should have started this one
first. It will probably taste better started from scratch as most things do. bone appetite
You’re very welcome! I hope you love the recipe Diane!
Hi, not for this recipe, but I have a question for the Butternut Squash Pasta Sauce.
I made this tonite and the sauce was not thick at all. I cooked down the stock as directed, added the cream and simmered , barely, 5 min. added the cheese and then pureed.It just got frothy and stayed
very thin. So, my question is … is that the way it should be.
It was very tasty but like soup when I served over my pasta.Also have a lot left, can I reheat it tomorrow with fresh pasta.
Thanks
Hi Deborah – You can definitely reheat the sauce for another dish. Hard to say why yours came out so soupy – perhaps your two cups of cubed squash ended up being less squash in volume than ours? (Not sure!) It’s not a super thick sauce – but it definitely shouldn’t be soupy. As you reheat the sauce today, you could try whisking in a little bit of corn starch to thicken it a bit or more cheese? Hope that helps and I’m sorry you were disappointed with the recipe!