A creamy coconut garlic butternut squash puree that’s a delicious fall side dish, easy to make, and ready in 30 minutes!

Coconut garlic butternut squash puree in a white bowl topped with shredded coconut.
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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. Because of that, I’m also quite smitten with honeypatch squash, it’s smaller twin.

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.

The verdict?

No dice.

But it tastes a heck of a lot better than Gerber. Or so I assume anyway.

Ingredients Needed

  • butternut squash
  • coconut oil
  • cinnamon
  • nutmeg
  • 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.

Butternut squash puree with garlic and coconut.

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:

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Creamy Coconut Butternut Squash Puree

Servings: 4 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
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.


Serving: 1SERVINGCalories: 172kcalCarbohydrates: 17gProtein: 1gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gSodium: 85mgFiber: 2gSugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American


Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. 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