Butternut Squash Puree with Brown Butter

This recipe for brown butter butternut squash purée is an easy and delicious side dish that fits right in on a Thanksgiving table. With just two ingredients, it's surprisingly simple yet rich and flavorful thanks to the magical technique of browning butter. It has a slightly sweet flavor and silky texture that makes the perfect accompaniment to a holiday meal.

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Bowl of bright orange brown butter squash puree with a spoon, surrounded by bowls of seasoning and a blue linen napkin.

This recipe is a throwback to my personal cheffing days! It was one of my go-to sides for serving seafood, meats and other dishes in the fall.

Not only does it have a velvety texture and a deep, rich buttery flavor, but it also has the most striking vibrant orange color to give the most beautiful presentation.

What sets this recipe apart is the use of brown butter to enhance the sweet, earthy squash flavor with the nutty notes of caramelized butter. It's one of my favorite ways to add a complex depth of flavor to lots of different recipes.

I keep the flavors here super clean so you can really taste the squash and the brown butter, which just work so beautifully together.

This is the kind of recipe that relies on simplicity and doesn't need a lot of ingredients to taste incredible.

How to Brown Butter

Melt unsalted butter in a light-colored saucepan over low heat, then watch as it foams and sizzles. The milk solids will sink and gradually turn golden.

Swirl the pan until the butter smells nutty and the bits are toasty brown, then take it off the heat and pour into a bowl so it doesn't burn.

This simple technique creates a wonderfully complex and buttery puree once blended into your squash.

Side angle of silky brown butter squash puree in a shallow bowl, showing its glossy texture and rich orange color.

Want more brown butter recipes? Try my chewy Brown Butter Ginger Molasses Cookies for a cozy treat, these bakery-style Brown Butter Chocolate Chip Cookies, my favorite way to satisfy a sweet tooth; or this warm Brown Butter Apple Crisp for an easy fall dessert.

Why This Recipe Works

Comes together quickly with only two ingredients.
Gets lots of flavor from the simple technique of browning butter.
Impressive to serve with a gorgeous orange color.
Adaptable to different kinds of winter squash, pumpkin or even sweet potatoes.

Overhead view of labeled ingredients for brown butter squash puree, including cubed butternut squash, butter, salt, and pepper on a light surface.

Ingredient Notes

Winter squash - While I typically use butternut squash, this works with any winter squash or pie pumpkin and can also work with sweet potatoes. If your squash or pumpkin isn't very sweet, you can add some brown sugar, honey or maple syrup to give it a little boost.

Butter - Use good-quality unsalted butter for the best flavor and control over saltiness. When browned, it develops rich, nutty aromas that bring depth to the naturally sweet squash.

Salt and pepper - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Large pot
Colander
Food processor or high-powered blender
Potato masher
Saucepan
Wooden spoon
Sharp knife and sturdy cutting board
Measuring cups and spoons

How to Make Butternut Squash Puree

Cubed butternut squash boiling in a pot, drained in a white colander, then pureed with an immersion blender into a smooth orange mixture.

Place the squash in a large pot and cover with cold water. Bring up to a boil and simmer for about 20 minutes or until the squash is fork-tender.
Drain, then let steam in the colander to dry out.
Add the squash to a food processor or high-powered blender and puree until smooth. Alternatively, you can do this in a bowl with an immersion blender.

Step-by-step process showing butter melting and browning in a saucepan, then being poured into the pureed butternut squash and stirred together.

Melt the butter in a medium saucepan and keep a close eye on it as it sizzles, foams, and eventually turns brown and smells nutty.
Add the browned butter to the pureed squash along with the salt and pepper and continue to puree until it's very smooth. Taste and adjust seasoning as needed.

Pro Tip: If your squash or pumpkin isn't very sweet, you can add some brown sugar, honey or maple syrup to sweeten it.

Transfer to a bowl and serve hot.

Tips for Success

It's important to let the squash steam in the pan after draining to remove some of the moisture before pureeing to keep it from being watery.
Try roasting the squash rather than boiling for a deeper, more complex and caramelized flavor.
If you want a thinner puree, add just a little water until you reach the right consistency.
Add fresh herbs like thyme, rosemary or sage to the browned butter for more flavor.

Wide shot of two bowls filled with brown butter squash puree, one large and one small, placed on a textured white surface with a cloth napkin.

Variations

Finish with a drizzle of olive oil or maple syrup for richness.
Use roasted honey nut squash for a deeper, sweet flavor, or try sweet potatoes.
Turn leftovers into a quick butternut squash soup by loosening with stock, or make it a sauce to toss with pasta.
Use the puree to fill ravioli or fold into pasta bakes like a butternut squash lasagna.
Use the unseasoned puree in baking projects like butternut squash bread or as part of pie filling.

What to Serve with Butternut Squash Puree

Serve this homemade butternut squash puree as a side dish alongside these mains for an elegant plate:

An Italian-Style Roasted Turkey for the holiday table, a juicy Whole Roasted Chicken with Herbs for a cozy Sunday dinner, or rich Red Wine Braised Short Ribs for a special occasion.

For something showy, pair with this impressive Dijon Herb-Crusted Rack of Lamb or some delicate Pan-Seared Scallops.

Close-up of smooth, creamy butternut squash puree in a dark bowl with a spoon resting inside.

How to Store and Reheat

Cool completely, then pack into an airtight container or ziplock bags. Refrigerate up to 4 days or freeze up to 3 months.

Reheat gently over low heat, stirring until smooth. If needed, loosen with a little water or a pat of butter to restore the silky texture.

FAQs

Can I roast instead of boil the squash?

Yes. Brush with some vegetable oil or butter the peeled and halved squash cut side down, or roughly chopped into 2 inch squares, and roast on a rimmed baking sheet lined with parchment paper until tender for deeper flavor and creamier texture.

Can I use other squashes or pumpkin?

Absolutely. Any winter squash or pie pumpkin works to make your own puree.

What can I do with leftover homemade butternut squash purée?

Leftover butternut puree can have many uses, it can go into soup, homemade baby food or butternut squash bread. One of the best ways to repurpose it is to make pumpkin pie.

What if I'm making this for the first time?

Stick to the base method, then adjust seasoning. Note the cooking time can vary with the size of your squash, so test for tenderness before draining.

Can I make this in a pressure cooker or slow cooker?

You can cook the squash in an instant pot or slow cooker if that's your favorite way to prep, altering the cooking times, then proceed with blending. No need to change the puree method itself.

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