Butternut Squash Puree

This Butternut Squash Puree makes for a decadent but nutrient rich side dish that takes almost no time to throw together!

I threw together this simple butternut squash puree for a quick weeknight meal and served it with roasted chicken thighs topped with THIS carrot green chimichurri…it was a hit for both Tyler and I!

The whole meal came together in just around 30 minutes; while the chicken roasted in the oven I prepared the butternut puree on the stove. The chimichurri was easy to make beforehand (in under 5 minutes) to have on hand 🙂

The rosemary in the butternut, the Blackening Rub from Spicewalla on the chicken (use code foodfitnessandfaith on their website for a discount!), and the flavors in the chimichurri — PHEW, this whole meal was a winner!! Try it out and let me know what you think!

Print Recipe

Butternut Squash Puree

Prep Time

5 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

• 1 tbsp EVOO
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bag frozen or fresh butternut squash I used frozen
• 1 cup frozen or fresh cauliflower I used frozen cauliflower rice
• Pinch fresh or dried rosemary
• salt and pepper to taste
• Splash of broth

Prep Time 5 minutes Cook Time 15 minutes Servings servings Ingredients 1 tbsp EVOO 1 onion, chopped 3 cloves garlic, minced 1 bag frozen or fresh butternut squash I used frozen 1 cup frozen or fresh cauliflower I used frozen cauliflower rice Pinch fresh or dried rosemary salt and pepper to taste Splash of broth

Instructions

1. Heat oil in a large pan over medium heat. Add onion and garlic and sauté until fragrant, 2-3 min.
2. Add in butternut and cauliflower and continue to cook until softened and heated through. Season as desired with salt, pepper and rosemary. Add splash of broth as needed.
3. Transfer to high speed blender and purée until smooth.