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Butternut Squash Puree

If you're looking for a sophisticated side that tastes like you spent hours in the kitchen (but didn't!), this silky butternut squash puree is your answer. It's naturally sweet, beautifully orange, and feels so much fancier than mashed potatoes. Plus, you can totally make this tomorrow and just rehe
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large butternut squash about 3 pounds, peeled, seeded, and cubed
  • 4 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 2 tablespoons pure maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper

Method
 

  1. Bring a large pot of salted water to a boil. Add the cubed butternut squash and cook until fork-tender, about 15-20 minutes.
  2. Drain the squash thoroughly and return it to the pot. Let it sit for 2-3 minutes to allow excess moisture to evaporate.
  3. Add butter, heavy cream, maple syrup, salt, cinnamon, nutmeg, and black pepper to the pot with the squash.
  4. Using an immersion blender or potato masher, blend until completely smooth and creamy. For an extra-silky texture, you can also use a food processor.
  5. Taste and adjust seasonings as needed. Transfer to a serving dish or store in an airtight container in the fridge. Reheat gently on the stovetop or in the microwave before serving.