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Butternut Squash Puree (Chunks & Baked) - A Family Feast

Butternut Squash Purée (Cut in Chunks & Roasted)

Yield: 4 servings 1x
Prep: 15 minsCook: 45 minsTotal: 1 hour


  • 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


  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, toss squash cubes with butter, maple syrup, salt, pepper and sage and pour into a small sheet pan.
  3. Roast 30 – 45 minutes uncovered depending on size of cubes, until tender.
  4. 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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