Butternut Squash Purée (Paleo, Whole30)

This butternut squash purée is easy to make and great for a healthy winter side dish. The squash is cut, steamed and then blended with coconut oil and spices. This mashed butternut squash is paleo, whole30 approved and vegan friendly.

I've always been a squash lover! So, this recipe should come as no surprise for anyone that knows me well.

In fact, I grew my own butternut squash this year. We only produced three, but I was excited none the less. I have many great recipe ideas planned for them.

Butternut Squash Purée

This healthy butternut squash purée is sure to be a new staple for me. It will be a great Thanksgiving side dish and one I plan on serving at the table this year.

This squash purée is:

• paleo and whole30 approved - made with real, wholesome ingredients
• vegan friendly - made without butter or milk
• only 3 ingredients needed
• easy to make
• great for babies and toddlers - while this butternut squash purée recipe is great for adults, it's also excellent served up as baby food

Anyone that loves winter squash is sure to enjoy this paleo squash purée!

Ingredients

Here's a list of what you'll need to make this healthy mashed butternut squash:

• butternut squash
• coconut oil (or butter or ghee)
• salt
• granulated garlic
• pepper
• optional add-in: fresh rosemary

This puréed squash is made with steamed butternut squash that is then blended in a food processor (or blender).

I used coconut oil to keep this squash recipe dairy free, however butter or ghee would work instead. I recommend an oil that is solid at room temperature for texture purposes. Can you taste the coconut oil? A little, yes. So don't use it if you don't like the taste of coconut oil.

Salt and garlic add a whole lot of flavor to this whole30 puréed squash. I've also made a batch with fresh rosemary and it was delicious! Definitely something to add if you enjoy rosemary.

How to Make Butternut Squash Purée

To make this vegan butternut squash purée, first you need to prepare the squash.

Rinse the squash. Cut off the ends with a sharp knife, then slice the squash in half length-wise. Remove the seeds and cut the squash into cubes.

I did not remove the skin of the squash, but you can if you want.

Place the squash in a steamer pot and steam the squash until tender. (You can test this by using a fork to pierce the squash. If it goes through easily then the squash is done.)

After steaming, cool the squash for 10-20 minutes. Then, place the squash, coconut oil, salt, granulated garlic and pepper in your food processor. If using rosemary, add that in too.

Blend the squash, stopping ever now and then to scrape down the sides, until it has a smooth, even texture.

Once you reach the desired texture, serve immediately. Or, place in a covered dish and store in the fridge until you are ready to eat.

Storage

This easy mashed butternut squash is best stored in an air-tight container in the fridge, up to 5 days.

You can freeze it if necessary. Just place it in a baggie or container that freezes well and store for up to one month.

You can re-heat the squash in the microwave, at a low heat on a sauce pan or even in a crockpot or oven.

Frequently Asked Questions

Can the squash be mashed instead of puréed?

Yes! However, if you are mashing the squash instead of puréeing it, then I recommend removing the skin. The skin will be hard to mash.

What can I used besides coconut oil?

Instead of coconut oil, you may use butter (vegan or regular) or ghee. I chose coconut oil to keep the recipe dairy free and paleo friendly and because I enjoy the taste of coconut oil. If you do not like coconut oil, then feel free to select another oil that is solid at room temperature.

When is squash ripe?

Squash purchased from the grocery store or farmers market should be ripe when you buy it. However, if you are growing your own, you don't want to pick a squash until it is ripe/ready. This is how you can tell when a squash is ripe and ready to harvest:

• the color should be tan and no longer green
• the stem has started to dry up and turn more brown in color
• your nails should not easily pierce the skin

Recipes Using Butternut Squash Purée

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