Butternut Squash Purée
Healthy, simple butternut squash purée.
That's all I was craving a few weeks ago, as you might have seen on my Insta. While I've shared my recipe for a butternut squash carbonara (w/sage-maple bacon!) before, I've never shared my super easy and quick recipe to throw together a delicious butternut squash purée.
This purée is one of my favorite things to throw together on a weeknight because it doesn't require preciseness on cooking technique/spices or hovering over the stove, and it's also so versatile for the many different ways you can eat it.
You can put it in a bowl and throw some veggies on there, you can add some rice or pasta to make it into a creamy, seasonal risotto-style or pasta, or you can have it like mashed potatoes on the side of a dinner with some roasted chicken. Really, the flavors are so complimentary with so many foods. It's also so satisfyingly filling, yet very carb and health friendly.
I also love making this bigger batch, putting in a glassware container to scoop from throughout the week. It also freezes and reheats incredibly well. I only grabbed photos of the final purée with my iPhone because I wasn't thinking of putting this post up when I was making it for myself, but I hope it still makes you just as hungry!
Lastly, before we get to the recipe, like I said- my measurements are for the flavor level and texture I like best. You can always adjust the spices to your liking, and then the amount of broth you use when blending it at the end will determine how thick or thin your purée turns out. Sometimes I like to leave it a little thicker to have as a hearty side, but thinner if I want to coat some noodles with it. Up to you! Now let's get to it:
Butternut Squash Puree
Gluten-Free, Vegan-Optional, Nut-Free
1 medium Butternut Squash, cubed (see how to peel/cube) = about 2 cups
1 small Onion (I prefer vidalia/Spanish onion, makes it sweeter), roughly diced
~2 cups of Chicken Broth (use Veggie Broth if Vegan!)
4 cloves of Garlic, crushed
~3-4 tbsp Extra-Virgin Olive Oil
1 or 2 Bay Leaves
Paprika to Taste
All-Spice to Taste
Salt and Pepper to Taste
Dash of cayenne if you want a kick!
1. Heat up olive oil in a dutch oven or large saucepan over medium heat. Add onion and garlic, and cook for 2 minutes until fragrant. Add in cubed butternut squash, bay leaves, and a dash of all of your spices. Cook over medium heat, stirring occasionally, until squash is cooked through and easily pierced with a fork, about 10-15 minutes.
2. Remove from heat and let cool for a few minutes. Transfer to a blender (or use an immersion blender if you have one), add a cup of broth and begin to blend. As mixture blends, keep adding broth until purée reaches the texture desired.
3. Add all spices to taste, and adjust as necessary. Keep blending until smooth, then serve!