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A close up of butternut squash puree in a bowl with a spoon.

Butternut Squash Puree with Browned Butter

Teri & Jenny
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Servings 6
Calories 302 kcal


  • 1 (2 ½ pound) butternut squash, peeled, seeded and chopped
  • 1 large sweet potato, peeled and chopped
  • 2 garlic cloves, smashed
  • 2 tablespoons extra-virgin olive oil
  • 1 stick unsalted butter
  • ½ cup heavy cream
  • salt and pepper to taste
  • thyme leaves, for garnish


  • Preheat oven to 350˚F.
  • Pour squash, potato and garlic onto a baking sheet and toss with oil. Season generously with salt and pepper and roast in oven until fork tender, 30 to 40 minutes.
  • While squash and potato roast, make browned butter.
  • Place butter in a small saucepan and melt over low heat. Continue to melt until butter begins to brown and emits a nutty aroma. Remove from heat and set aside.
  • Remove squash, potato and garlic from oven and pour into a blender with half of the browned butter and puree. Add cream, season with salt and pepper and continue to puree until smooth.
  • Remove from blender and transfer to a bowl or platter. Pour remaining butter over puree and top with thyme leaves. Serve.


Calories: 302kcalCarbohydrates: 49gProtein: 4gFat: 12gSaturated Fat: 5gCholesterol: 28mgSodium: 51mgPotassium: 1306mgFiber: 8gSugar: 9gVitamin A: 41550IUVitamin C: 67mgCalcium: 182mgIron: 3mg
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