Creamy butternut squash is roasted and pureed with honey, chipotle and smoked paprika to create this easy, healthy and delicious side dish.
Have you started menu planning for the holidays? Don’t worry, me either. Oh wait, you have? Shoot.
Well, I don’t blame you..between Thanksgiving, Thanksgivukkah, Hanukkah, and Christmas, my family does not miss a holiday! Add a new baby into the mix and this season is surely going to be one to remember. Fortunately, I do not have any hosting duties but I almost always bring a dish or three to pass.
Butternut Squash Puree with Honey and Smoked Paprika couldn’t be easier to make and is full of sweet, smoky and slightly spicy flavors. To save time on the day of the big event, make this dish ahead and simply reheat before guests arrive. If you want, feel free to swap out butternut squash for sweet potatoes or pumpkin. You’re also welcome to dial-up or down the spice level by changing the number of chipotle peppers or adding more honey. Make it your own and enjoy every bite.
How to Make Roasted Butternut Squash Puree
- Pre-heat oven to 400 degrees and line baking sheet with foil.
- Place butternut squash cubes, olive oil, smoked paprika, salt and pepper in a medium bowl and toss well to evenly coat the squash.
- Scatter squash cubes evenly on baking sheet and roast until fork tender, about 20-25 minutes.
- Serve warm and season with additional salt and pepper to taste before serving.