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How to Make Roasted Butternut Squash Puree

Creamy butternut squash is roasted and pureed with honey, chipotle and smoked paprika to create this easy, healthy and delicious side dish.

Butternut Squash Puree with Smoked Paprika

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 - The Lemon Bowl

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.

Frequently asked questions:

Can This Dish Be Made Ahead?

To save time on the day of the big event, make this dish ahead and simply reheat before guests arrive

What’s a good substitute for butternut squash?

If you want, feel free to swap out butternut squash for sweet potatoes or pumpkin.

Can I adjust the level of spice in this dish?

You’re able to dial-up or down the spice level by changing the number of chipotle peppers or adding more honey. 

Butternut Squash Puree with Smoked Paprika - The Lemon Bowl

How to Make Roasted Butternut Squash Puree

5 stars average
Creamy butternut squash is roasted and pureed with honey, chipotle and smoked paprika to create this easy, healthy and delicious side dish.
PREP: 15 mins
COOK: 25 mins
TOTAL: 40 mins
Servings: 4

Ingredients
 

Instructions
 

  • 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.
  • Add roasted squash, chicken broth, yogurt, butter, honey and chipotle peppers to a large food processor and puree until smooth. Alternatively, you can puree in a large pan using an immersion blender.
  • Serve warm and season with additional salt and pepper to taste before serving.

Nutrition

Calories: 208kcalCarbohydrates: 29.6gProtein: 3.9gFat: 9.4gSaturated Fat: 4.2gPolyunsaturated Fat: 5.2gCholesterol: 16mgSodium: 516mgFiber: 3.2gSugar: 18.3g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

35 Comments

    1. LOL me too!! I’m sort of lucky with the baby coming that I get out of too much this year – I have a tendency to want to make every thing lol.

  1. Well, if someone is looking for the lazy way out I have a plan. Costco carries cubed butternut squash and for me, that is one convenience I love. Great flavor combination in this dish Liz; I love the addition of some heat!

    My Thanksgiving will be with my daughters at my older girl’s condo. I am homeless (dramatic huh?) until December 17th when I close on my new home. She is very likely taking a job in North Carolina so we’ve decided it all fits for her to host for the first time as it might be the last time she lives here for the holiday. She has a small place with a galley kitchen and it forces us to keep it simple and I’m OK with that!

    What a wealth of great dishes…this is not making that ‘keep it simple’ plan easy!

    1. I love the idea of keeping it simple!! It will probably be your most memorable holiday yet. Have a wonderful time and good luck with your move Barb!!

  2. Liz,
    This looks wonderful! If you’re lazy and have time (I’m definitely lazy, and sometimes I have time) I bet you could just cut the butternut in half, scoop out the seeds, and roast the halves (cut side down) on a baking sheet. Skip the peeling and cubing, and just scoop the roasted flesh into the food processor. But the seasonings . . . I guess my laziness won’t work with that. I’ll find another recipe to avoid peeling and cubing a squash ;) and keep yours as it is.
    Thanks!

    1. Yes I have done it that way but I find that when you cut it in cubes it allows more surface area to caramelize. Plus I secretly like cubing it – is that weird? :)

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