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Butternut Squash Puree Recipe

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Smooth and creamy, this side dish is perfect for a change up from boring old mashed potatoes. Ginger is a key ingredient here to bring out the flavor.
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Servings:
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Ingredients
  • 2 pounds butternut squash, peeled, seeded, cubed
  • 1 piece fresh ginger (2 inch piece), quartered lengthwise
  • 2 teaspoons butter
  • 1 teaspoon herbed salt
  • 2 teaspoons brown sugar
  • 1 teaspoon sliced almonds (optional)
Directions
PREP
15 mins
COOK
35 mins
READY IN
50 mins
Put squash and ginger in a pot, cover with water, bring to a boil over medium heat, and cook until soft, 30-35 minutes.

Remove and discard ginger. Drain squash and mash desired consistency.

Stir in butter, herb salt and brown sugar. Cover and keep warm. Sprinkle with almonds prior to serving, if desired.

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butternut squash puree

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PorkChop User
Rating of 5 out of 5.0 stars
Reviewed By
"I hadn't used real ginger before but what a difference it makes in this squash side dish. Wow, this was amazing! My kids usually don't eat my squash, but it was all gone after dinner."
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