Healthy Side: Butternut Squash Purée with Ginger and Browned Butter
Jan 02, 2020, Updated Nov 11, 2024
Delicious and creamy – chock full of nutrients and simple to prepare, just 3 main ingredients! – plus salt & pepper and parsley.

PERFECT for Thanksgiving!

Delicious and creamy… sick of quinoa, potatoes and pasta? The perfect side dish to accompany many meals.
So Easy to Prepare!
Roast a butternut squash cut side down, then simply scoop to the flesh and into the food processor it goes. Purée until smooth.
This recipe uses a mere 3 tablespoons of flavorful brown butter – so yes, a Lightened-Up Recipe too!
The Brown-Butter-Ginger add-in is a game changer!
Adds a ton of flavor – much more than simply melted butter.
Browned Butter – also called beurre noisette, named because it smells like hazelnuts and has a similar nutty color, plus a nutty, toasted flavor. It enhances the flavor of almost everything!
Fresh Ginger Root has an unique and zesty spicy flavor. It’s pungent flavor has many health benefits and has been used for medicinal and culinary purposes for thousands of years. I love the jolt of aromatic flavor it offers in this purée.
Swirl Browned Butter & Ginger into the purée – add a touch of sea salt and chopped parsley and serve!
Can be made a few days in advance and gently reheated.
Enjoy!
Karen
Healthy Side: Butternut Squash Purée with Ginger and Browned Butter
Ingredients
- 2 1/2 pound butternut squash
- 1 teaspoon neutral oil*
- 1/4 teaspoon each: sea salt and freshly ground pepper
- 3 tablespoons unsalted butter, preferably organic
- 4 teaspoons fresh ginger, peeled and finely chopped
- 1 tablespoon fresh parsley, cleaned, dried and chopped
Instructions
- Roasting Butternut Squash: Preheat oven to 375 degrees. Cut the squash in half lengthwise. Add to a rimmed baking pan to fit. Rub cut side with oil, salt & pepper. Cook, cut side down for 45 minutes – or until the squash feels softened, and the cut side has achieved a golden color.
- In the meantime, make Browned Butter with Ginger: Heat the butter in a small skillet (I use a 6"enamel coated cast iron one) over LOW heat. Leave until light brown bits form (from the butter's milk solids.) The butter will splatter a bit, and take up to 5 minutes to achieve brown butter. Remove from heat – after one minute add the ginger, stir in. Set aside.
Finish the Purée:
- Remove the squash from the oven. Set aside for 5 minutes, or until easy enough to handle. Scoop out the flesh of the squash, leaving the skin behind.
- Add to a food processor and purée until smooth. (This can be done as well in a 4 cup small food processor in 2 batches.) Add the browned butter with ginger, pulse in.
- Done! taste for seasonings – add a pinch more salt & pepper if desired, can add just a pinch of cayenne pepper too.
- Serve on individual plates or in a serving bowl. Top with chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.