Recipe

Gourmet Roasted Butternut Squash

Deep caramelized squash blended into a silky puree with browned butter, maple, and a little sage. Cozy, glossy, and way more impressive than the effort suggests.

By Matt Campbell

•

4.8

A bowl of silky roasted butternut squash puree topped with browned butter and crisp sage leaves on a rustic wooden table

Jump to Recipe

Butternut squash can go two ways: watery and bland, or silky, sweet, and weirdly luxurious like you did something fancy on purpose. This is the second one.

We roast the squash until the underside browns deeply, then blend it with browned butter for nuttiness, a small hit of maple for round sweetness, and just enough sage and garlic-infused butter to keep it from tasting one-note. The final texture is smooth enough to swoosh on a plate, but it also holds up as a side dish, a pasta sauce starter, or a soup base if you decide to keep going.

Yield: Makes about 3 to 3 1/2 cups of puree (enough for 6 as a side).

Halved butternut squash roasting cut-side down on a parchment-lined baking sheet with garlic and sage

Why It Works

Roasting concentrates flavor. Cutting the squash in half and roasting it cut-side down steams the inside while the underside browns, so you get sweetness and depth without extra ingredients.
Browned butter makes it taste restaurant-y. Those toasted milk solids add a nutty, savory backbone that plays perfectly with squash.
Blending while warm = ultra smooth. Warm squash purees faster and silkier, especially with a splash of cream or broth to help it move.
Built-in flexibility. Keep it thick as a side, loosen it into soup, or turn it into a sauce with pasta water and Parmesan.

Pairs Well With

Crispy Lemon Roast Chicken
Simple Arugula Salad with Parmesan
Garlicky Green Beans with Almonds
Crispy Roasted Brussels Sprouts

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container for up to 4 days. Press plastic wrap directly on the surface if you want to prevent a skin.
Freezer: Freeze in portions for up to 3 months. I like using silicone muffin cups or freezer bags laid flat.
Reheat: Warm gently on the stovetop over low heat, stirring often. Add a splash of broth, milk, or water if it tightens up.
Pro move: Leftover puree makes an excellent base for quick soup. Simmer with broth, then finish with cream and a squeeze of lemon.

Common Questions

Do I have to peel the squash?

Nope. Roast it cut-side down, then scoop the flesh out like it is a baked potato. Faster, safer, less chaos.

How do I make it extra smooth without a high-end blender?

Use what you have, but blend while the squash is warm and add liquid gradually. If you want it truly silky, run it through a fine mesh sieve after blending. That step is optional, but it feels fancy.

Can I make it dairy-free?

Yes. Swap the butter for a good olive oil or plant-based butter, and use oat milk or coconut milk (unsweetened) instead of cream. If you use coconut milk, go easy and balance with a squeeze of lemon.

My puree tastes a little flat. What fixes it?

Salt first, then acid. A tiny splash of apple cider vinegar or a squeeze of lemon wakes everything up. Also, a pinch of smoked paprika can add depth if you want a slightly savory vibe.

Can I roast cubes instead of halves?

You can, and it will roast faster, but halves are easier and tend to stay moister inside. If cubing, roast at 425°F and stir once halfway through for even browning.

Can I make it ahead?

Yes. Make it up to 3 days ahead and reheat gently with a splash of broth, milk, or water to bring back that silky texture.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper or foil
Sharp chef’s knife and sturdy cutting board
Spoon for scooping roasted squash
Small skillet or saucepan (for browning butter)
Blender, food processor, or immersion blender
Measuring spoons

I started making this when I wanted a side dish that looked like I had my life together, even if dinner was basically "whatever is in the fridge plus hope." Roasted squash was already a go-to, but the first time I browned the butter and blended it all up, it crossed this line into real comfort food that still feels a little gourmet. It is the kind of bowl you taste mid-stir and suddenly you are standing there with a spoon like, okay, wow, we are keeping this one.

Gourmet Roasted Butternut Squash

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 6

Ingredients

1 large butternut squash (about 3 to 3 1/2 pounds), halved lengthwise and seeds removed
2 tablespoons olive oil
1 1/4 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
4 tablespoons unsalted butter
8 to 10 fresh sage leaves
2 garlic cloves, smashed
2 to 4 tablespoons heavy cream (or half-and-half), as needed for blending
1 to 2 teaspoons maple syrup, to taste
1/8 teaspoon ground nutmeg (optional but great)
1 teaspoon fresh lemon juice or 1/2 teaspoon apple cider vinegar, to finish (optional but recommended)

Optional toppings: extra browned butter, toasted pepitas, flaky salt, more crisp sage.

Instructions

Heat the oven. Preheat to 425°F (220°C). Line a rimmed baking sheet with parchment (easy cleanup, less sticking).
Roast the squash. Rub the squash all over with olive oil, then season the cut sides with salt and pepper. Place squash cut-side down on the sheet. Roast until very tender and collapsing a bit, 45 to 55 minutes. A knife should slide in with basically no resistance. Optional for deeper browning: flip cut-side up for the last 5 to 10 minutes, or broil 1 to 2 minutes, just until the rim and top take on a little color.
Brown the butter with sage and garlic. During the last 10 minutes of roasting, melt butter in a small skillet over medium heat. Once it foams, reduce to medium-low. Add sage leaves and let them sizzle until darker and crisping at the edges, about 1 to 2 minutes. Add the smashed garlic for the last 30 to 60 seconds (so it perfumes the butter without turning bitter). When the butter smells nutty and turns golden with brown flecks, remove from heat. Fish out and discard the garlic. Reserve a few sage leaves for topping, then keep the rest in the butter.
Scoop and blend. Let the squash cool just enough to handle, then scoop the flesh into a blender or food processor. Add the browned butter plus the fried sage leaves (minus any you reserved), maple syrup, nutmeg (if using), and 2 tablespoons cream to start. Blend until smooth, adding more cream a tablespoon at a time until you get that glossy, silky texture.
Finish like a pro. Taste and adjust salt. If it tastes a little sweet or one-note, add lemon juice or vinegar a few drops at a time until it pops. Blend again for 5 seconds.
Serve. Spoon into a warm bowl. Top with crisp sage, a drizzle of browned butter, and flaky salt if you are feeling dramatic in the best way.

A blender filled with roasted butternut squash being pureed until silky smooth

Nutrition information is estimated.

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