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Butternut Squash Puree

  • Servings: 6
Butternut Squash Puree


  • 2 medium butternut squash, peeled, seeds reserved, cut into 1-inch cubes
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper
  • 1 to 2 tablespoons honey
  • Pinch of freshly grated nutmeg


  1. Preheat oven to 350 degrees. Place squash in a large shallow baking dish. Drizzle with butter, and toss to coat. Cover with parchment-lined foil. Transfer to oven, and cook until tender, 25 to 30 minutes.

  2. Meanwhile, clean seeds and transfer to a small baking sheet; bake until dried out. When dried, cook in 1 tablespoon olive oil in a medium skillet until golden. Season with salt and pepper. Transfer to a parchment paper-lined baking sheet, and let stand until cool.

  3. Using an immersion blender or working in batches in a blender, puree squash until smooth. Stir in honey, salt, and nutmeg. Transfer to a serving bowl, and garnish with roasted seeds.

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