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My love for butternut squash is a newfound discovery. I thought I hated butternut squash. And maybe I did years ago, but this just goes to show you the importance of trying foods again. Palettes do change! It’s always a win to add another vegetable in the rotation.
You know how they look similar to sweet potatoes? I figured they tasted the same. (Terrible judgement there…please forgive my ignorance). By the way, I retried sweet potatoes again this year, and found ways to enjoy them, BUT I love butternut squash more!
How to Make That GOLDEN GOODNESS
I wish I could take credit for this incredibly quick, easy, and mouthwatering recipe. But, I can’t. My wonderful cook of a mother created this. Thank you, Mom!
My go-to grass-fed butter is Kerrygold. It has a beautiful rich yellow color, so you know it’s the real deal!
In minutes you have a satisfying and nutrient dense accompaniment to a main meal. This is a dish that is perfect for preparing in batches and using throughout the week.
Whip up a batch and pull some of my frozen Easy Italian Meatballs or my Asian-Inspired Meatballs and you have a meal!
My Easy Puréed Butternut Squash makes a heavenly side dish for Thanksgiving or any old weeknight. The great thing is you can make it in advance or 10 minutes before you walk out the door.
How do you like make butternut squash?
Easy Puréed Butternut Squash
Ingredients
1 small butternut squash (or as I use, a pre-cut 20 oz. package)
2 TBS grass-fed +/or organic butter
2 TBS real maple syrup
Salt to taste
Instructions
- Place chopped butternut squash in a saucepan with a pinch of salt and add water, almost fully submerging it.
- Turn burner on high and bring to a boil.
- Take off heat when butternut squash has begun to soften and drain water.
- Add squash to a food processor with the butter, maple syrup, and a pinch more of salt (to taste).
- Purée until smooth. Done!
