Butternut Squash Purée

Name: Butternut Squash Purée
Total time: 10 min
Yield: 4 servings
Ingredients: 1 butternut squash, about 2 pounds; Salt to taste; 2 tablespoons butter; 1 tablespoon honey; 1/8 teaspoon freshly grated nutmeg; 1/8 teaspoon ground allspice; Pinch cinnamon; Freshly ground pepper to taste

By Pierre Franey

Updated Oct. 31, 2024

Total Time: 10 minutes
Rating: 4(41)
Comments: Read comments

Featured in: 60-Minute Gourmet

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1butternut squash, about 2 pounds
Salt to taste
2tablespoons butter
1tablespoon honey
⅛teaspoon freshly grated nutmeg
⅛teaspoon ground allspice
Pinch cinnamon
Freshly ground pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Pare the squash, remove the seeds and cut into 1½-inch cubes. Put in a saucepan, cover with water and add salt. Bring to a boil, cover and simmer for 5 minutes or until tender.
Step 2
Drain the squash and put it through a food mill or processor. Return the puree to the saucepan and add butter, honey, nutmeg, allspice, cinnamon, salt and pepper. Blend well until smooth. Serve hot.