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Butternut Squash Purée (Paleo, Whole30)

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes


This healthy butternut squash purée is made with steamed and then blended butternut squash.  It is paleo, whole30 and vegan friendly.


  • 4 cups cubed butternut squash, steamed and cooled (650g)*
  • 2 Tbsp coconut oil, room temperature
  • 3/4 tsp salt
  • 1/2 tsp granulated garlic
  • pepper to taste
  • optional: 1/2 - 1 Tbsp fresh rosemary


  1. Place the cooked (and cooled) squash, coconut oil, salt, granulated garlic and pepper in your food processor. If using rosemary, add that in too.

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

  3. 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.


*To steam butternut 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.)

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