Silky smooth whipped Butternut Squash Puree with Fontina Cheese, Fresh Thyme, and Brown Butter is a delicious side dish for Thanksgiving dinner or any autumn meal or family gathering.
Growing up, mashed squash was the one veggie I tried to politely pass on at every meal it made an appearance at. And I say “tried” to pass on because my mom usually wasn’t having it. She was always a little too quick to scoop me that I thought was quite a sizeable “no thank you helping”.
I’m definitely a case of changed taste buds because as an adult, squash – in all of its numerous preparations – is one of my favorites. Especially anything with butternut!
This beautifully-colored puree is smooth and velvety with rich, nutty flavor from Fontina and brown butter, and freshness from thyme. It’s a great addition to any fall dinner, but a particularly lovely addition to a holiday meal.
What is the Best Way to Cook Butternut Squash?
Because butternut squash is so versatile, there are quite a few delicious ways to cook it. Here are some ideas:
- French fries – drizzle squash fries with avocado oil and roast at 425F for 20 to 40 minutes
- Whole roasted squash – poke a few holes in a whole squash, place it on a large baking tray, and roast at 400F for 60 to 90 minutes (it’s done when a paring knife easily slides in and out)
- Soup – you can use butternut squash cubes instead of potatoes (like in Sweet and Spicy Beef, Butternut, and White Bean Stew) or use butternut squash puree instead of pumpkin puree (heads-up, butternut puree would be a great substitute for pumpkin puree in Brown Sugar Pumpkin Soup!)
- Mashed butternut squash – there are 2 ways to do this: 1) cut the raw squash into cubes, boil them until tender, drain, and mash; or 2) roast a whole squash until tender, scoop out the flesh, and mash. And instead of mashing and leaving some larger chunks for texture, you can make whipped butternut squash or butternut squash puree in a blender or food processor, which is silky smooth.
The Best Butternut Squash Puree Recipe
This is a delicious crowd-pleasing side dish that’s easy to make ahead, which makes it perfect for a holiday dinner. It’s always on my family’s Thanksgiving table! But it’s a gorgeous addition to any Sunday supper in fall or winter.
And you can have fun switching up the flavor profile by adding in different herbs, spices, cheeses, etc.
Ingredients
- Whole butternut squash
- Olive oil
- Salt and black pepper
- Unsalted butter
- Fontina cheese
- Fresh thyme
Step-by-Step Instructions
- Cut the squash in half lengthwise and scoop out the seeds. Rub the inside with olive oil and season with salt and pepper. Roast the squash cut-side-down until tender, about 1 hour at 350F. Let the squash cool slightly, and then scoop out the flesh.
- Add the warm squash to a food processor along with 2 tablespoons of butter, the cheese, and the thyme. Process until smooth.
- Add the remaining 2 tablespoons butter to a small skillet over medium heat. Cook until it smells nutty and turns brown, about 5 minutes.
- Transfer the squash into a serving bowl and drizzle the brown butter on top.
- Serve.
Butternut Squash FAQs
How Many Cups of Puree Does One Butternut Squash Make?
One large (about 3 1/2 pounds/1.59 kilograms) butternut squash yields about 2 pounds (.9 kilograms) of butternut squash puree. This is about 4 cups of puree.
Can I Make Mashed Butternut Squash Ahead of Time?
Yes! It lasts for up to 5 days if covered and refrigerated. Or you can freeze butternut squash puree for 9 to 12 months.
What Can You Put in Whipped Butternut Squash?
I like to add different combinations of herbs, spices, cheeses, etc. to my butternut squash to change up the flavor profile. Here are a few of my favorite flavor combinations:
- Cinnamon, maple, butter, and pecans
- Roasted garlic, rosemary, olive oil, and Parmesan cheese
- Buttery caramelized onion, Gruyere cheese, and thyme
- Keep it simple with butter, salt, and pepper
More Butternut Recipes to Make
- Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous
- Instant Pot Butternut Squash Soup
- Butternut Squash-Topped Cottage Pie
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xoxo, Faith
Butternut Squash Puree with Fontina Cheese, Fresh Thyme, and Brown Butter
Ingredients
- 2 pounds butternut squash
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter at room temperature, divided
- 1/2 cup shredded Fontina cheese
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Rub the inside with olive oil and season with salt and pepper. Roast the squash cut-side-down until tender, about 1 hour. Let the squash cool slightly, and then scoop out the flesh.
- Add the warm squash to a food processor along with 2 tablespoons of butter, the cheese, and the thyme. Process until smooth.
- Add the remaining 2 tablespoons butter to a small skillet over medium heat. Cook until it smells nutty and turns brown, about 5 minutes.
- Transfer the squash into a serving bowl and drizzle the brown butter on top.
- Serve.
Faith’s Tips
- Recipe Yield and Serving Size: This recipe makes about 3 cups of butternut squash puree or 6 (1/2-cup) servings.
Nutrition
This post was first published on An Edible Mosaic on November 12, 2018. I updated it with more information on November 15, 2022.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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