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Winter Squash Puree

This delicious recipe for winter squash puree -- a wonderful side dish for holiday meals -- is adapted from "Martha Stewart's Cooking School."

  • Yield: Makes about 4 cups
Winter Squash Puree

Source: The Martha Stewart Show, December Winter 2008


  • 4 pounds butternut, kabocha, or hubbard squash, peeled, seeded, and chopped into 1-inch pieces
  • Coarse salt and freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter


  1. Boil: Bring a large pot of water to a boil, then add 1 tablespoon salt and the squash. Return to a boil, then simmer until very soft, about 10 to 15 minutes. Drain well.

  2. Dry: Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.

  3. Puree: Working in batches, transfer squash to a food processor. Puree with butter until very smooth, about 2 minutes. Season with salt and pepper, and serve immediately.


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