A creamy coconut garlic butternut squash puree that’s a delicious fall side dish, easy to make, and ready in 30 minutes!
Butternut squash puree always reminds me of baby food.
I see it, hear it, smell it and my mind instantly goes to those little glass Gerber jars. Are they even glass anymore? I don’t think I’ve walked down that aisle of the grocery store in at least 15 years. #nobabies
So between the smell of baby food and the fact that we’re an anti-children establishment over here, pureeing always gets the back seat.
But the thing is, I love butternut squash.
It will always be my favorite of all the squash choices. I’ve dabbled in kabocha, delicata, carnival, acorn (not my favorite) and will occasionally buy one of them just to change it up only to get stuck wondering why I betrayed good ol’ butternut the second I take a bite or when I’m trying to peel a ridged exterior and want to throw the stupid thing across the room.
I did my best to dress this puree up with lots of adult flavors like coconut cream, garlic, sage and cinnamon, hoping to trick my mind into not seeing baby food upon first glance.
But it tastes a heck of a lot better than Gerber. Or so I assume anyway.
- butternut squash
- coconut oil
- salt & pepper
- coconut cream (the thick part from the top of a can)
- coconut milk (the watery part from the bottom of a can)
- almond milk
- garlic clove
- fresh sage leaves
How to Make Butternut Squash Puree
Line a baking sheet with foil or grease with non stick spray and preheat the oven to 425 degrees farenheit.
Toss the cubed squash with the oil and spices in a large bowl. Spread it out on a baking sheet and roast for 30 minutes.
Remove the squash from the oven and add to a food processor.
Combine the remaining ingredients in a small bowl and microwave for 45 seconds.
While the food processor is running, pour the liquid in and continue to puree until smooth.
Season to taste before serving.
Can babies eat this puree?
Absolutely! While it’s a delicious side dish for adults, it’s totally safe for babies. You can ease up on the garlic and spices if this is your intended use but the base butternut squash puree is a great baby food.
I recommend making it in batches and freeze it for later. Then all you have to do is thaw it out, and it’s ready!
How to Freeze
Once the puree cools completely, transfer it to a container or freezer bag.
Store it flat in the bags so it takes up less space in your freezer.
If you are freezing it for baby food, add it to silicone molds that are better for single serve portions so you don’t waste any.
Can you use frozen squash?
While it’s in season and at its peak go for the fresh butternut squash! But, yes throughout the year, you can thaw the squash and add it to the processor following the instructions below from there.
Ways to Use Squash Puree
- In breads, muffins, cookies (just like you’d do with pumpkin puree)
- As a stand alone side dish
- For your babies!
If you have leftover butternut squash use it make some of my favorite fall recipes!
More Puree Recipes to Try:
- CELERY ROOT PUREE WITH ROASTED BALSAMIC VEGETABLES
- VANILLA CARROT PARSNIP PUREE
- MAPLE AND ROASTED GARLIC SQUASH PUREE
Creamy Coconut Butternut Squash Puree
A creamy coconut garlic butternut squash puree that's a delicious fall side dish.
- 1 medium butternut squash, cubed
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- salt & pepper
- 1/4 cup coconut cream (the thick part from the top of a can)
- 2 tablespoons coconut milk (the watery part from the bottom of a can)
- 1/3 cup almond milk
- 1 large garlic clove, smashed
- handful of fresh sage leaves, chopped
- Preheat oven to 425 degrees and grease a baking sheet or line with aluminum foil.
- In a large bowl, toss cubed squash with melted coconut oil, cinnamon, nutmeg and a generous amount of salt & pepper to coat. Spread out on baking sheet and roast for about 30 minutes, tossing once while roasting.
- Remove squash from the oven and transfer to a food processor.
- In a small bowl, combine remaining ingredients and microwave for about 45 seconds until heated through.
- Remove from microwave and stir together.
- With the food processor running, pour the liquid & garlic mixture in and continue to process until smooth, scraping down the sides as needed.
- Season again with salt & pepper to taste.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 85mgCarbohydrates: 17gFiber: 2gSugar: 11gProtein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Wednesday 12th of November 2014
I am in love with this creamy masterpiece!!!
Bio and Chem Filled Weekend + Weekly Meal Plan - Treble in the Kitchen
Monday 22nd of September 2014
[…] I officially started Thanksgiving recipe testing. Yesterday, I made this Coconut Garlic Butternut Squash Puree from Running to the Kitchen and WOW was it […]
Heidi @ Food Doodles
Saturday 26th of January 2013
Hah, that's the problem I have with anything pureed too. I just cannot stop thinking about it as baby food. This does sound delicious though... All those yummy flavors! And I have to say, your pictures look great. Very unlike baby food :D
claire @ the realistic nutritionist
Tuesday 22nd of January 2013
Oh my gorgeous!
GiGi Eats Celebrities
Monday 21st of January 2013
Butternut Squash (even just looking at it) makes me so hungry! Perhaps I am infatuated with it's fallic shape? LOL! jk!! No, no, it's because it tastes so sinful yet it's NOT at all! :)