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Butternut Squash Puree

Butternut Squash Puree

We love this simple side to any turkey dinner. 

Shortcut: Buy frozen pureed butternut squash or frozen cubed squash.  

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • Sprig of fresh thyme or ½ teaspoon dried
  • 6 cups cubed butternut squash
  • 1 cup chicken broth or water
  • Kosher salt 
  • Freshly cracked black pepper


1. In a medium saucepan, over low heat, lightly coated with evoo, sweat garlic until soft and translucent, about 5 minutes. 

2. Add thyme, squash and broth. Cover and simmer for about 20-30 minutes, stirring occasionally, until squash is very soft and falling apart.

3. Mash squash with potato masher or using an immersion blender until creamy. Season to taste with salt and pepper. 

4. Serve squash puree with Turkey Meatloaf and garlicky green beans.  

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 90
  • Carbohydrate Content: 11 g
  • Fat Content: 5 g
  • Protein Content: 2 g
  • Sodium Content: 515 mg
  • Sugar Content: 2 g