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Butternut Squash and Sweet Potato Puree

  • Yield: Makes 2 cups


  • 1 small butternut squash, halved lengthwise and seeded
  • 1 tablespoon unsalted butter, melted
  • Coarse salt
  • 1 sweet potato
  • Pinch of cinnamon (optional)


  1. Preheat oven to 350 degrees. Using a pastry brush, lightly coat cut-side of squash with butter; season with salt. Transfer to a roasting pan filled with 1/4-inch water, skin-side down. Cover with parchment paper-lined foil; bake until squash is tender, about 1 hour.

  2. Meanwhile, prick potato all over using a fork; place on a parchment-paper-lined baking sheet. Roast until tender, about 1 hour.

  3. When cool enough to handle, scoop out flesh from both squash and potato; transfer to blender. Add cinnamon, if desired; puree until smooth.

  4. Allow to cool before serving. Use immediately, or freeze in airtight containers for up to 3 months.

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