Butternut Squash Puree



I LOVE easy recipes. You know, ones that are pretty much done FOR you. And this is one of those.

I buy my butternut squash already washed, peeled and cut into chunks.

You can usually find it in a bag or plastic container in the produce section and it just makes life alot easier.

There’s nothing wrong with buying things that are already chopped or washed, and honestly, it might be a little more expensive but most people who AREN’T doing this, are then going and buying something from a restaurant or ordering take out and they wind up spending more!

Don’t be afraid to buy products like this that will save you time!

This butternut squash puree is so cozy and fall-y but it’s honestly so delicious all year round. It also freezes really well so you can make it and just save extra portions in the freezer for another night when you don’t feel like making a side dish!

It’s also the perfect Thanksgiving side dish and looks so impressive when you bring it to someones house. They’ll never guess it has only THREE main ingredients (other than the spices)!

Butternut Squash Puree

Serves: 6


  • 1 lb Butternut Squash Chunks (Peeled and Seeded)

  • 1 tbsp Coconut Oil

  • 2 tbsp Maple Syrup

  • 1 tsp Kosher salt

  • 1/4 tsp Black Pepper, ground

  • 2 tsp fresh sage, minced

  • 1 tsp fresh thyme, minced

  • Pinch ground Cinnamon


  1. Preheat oven to 400 Degrees F

  2. In a bowl, toss squash cubes with coconut oil, maple syrup, salt, pepper and sage.

  3. Place mixture from bowl onto a baking sheet

  4. Roast butternut squash for ~30-40 minutes until chunks are tender to the fork

  5. Remove squash from the oven and transfer to a medium bowl, discarding any liquid.

  6. Use a potato masher or immersion blender to puree the squash until smooth.


  1. I buy my butternut squash already washed, peeled and cut in the produce section of the supermarket.

Nutrition Facts (per 1 Serving): 80 Calories, 2 g Fat, 13 g Carbohydrate, 2 g Fiber, 0 g Protein