Butternut Squash and Carrot Puree


Butternut Squash and Carrot Puree

My family has a tradition of visiting local farms in New England during harvest season where we buy our locally grown apples to make fresh apple pies, and to buy our winter vegetables and potatoes.

Butternut Squash Puree is one of the side dishes that I always have on my Thanksgiving table but I also make this recipe all winter long since my family loves it.

Some people bake the squash in the oven with brown sugar or maple syrup, but I’m not of fan of the sweet taste, so I came up with my recipe.

Did you know that you can store potatoes and butternut squash to last through the winter?

Just place them into a brown paper bag or cardboard box and store in a cool basement, or in your garage. (Be sure the temp doesn’t reach freezing.)

I also make Butternut Squash and Spinach Soup which is healthy and full of nutrients all year long.

Here’s some great information about butternut squash below. Enjoy!

Low in calories: One cup of raw butternut squash only has 63 calories.
Dietary Fiber: There are 3 gr. of dietary fiber in every serving.
Vitamin A: One serving has 298 %of your daily recommended value.
Vitamin C: One cup serving has 50 % of your daily recommended value.
Omega-3 fatty acids: Fights high cholesterol and high blood pressure
Minerals: One serving has 14 % of your daily recommended value of manganese, 12 % of magnesium and 14 % of potassium

Butternut Squash Puree

2 cups chopped Butternut Squash

2 cups chopped carrots

1/2 small onion chopped

1 small scallion

1/2 tsp salt

1 tbsp butter or margarine

1/4 cup of milk

2 cups of water




Place all ingredients except the butter and milk into a medium saucepan. Bring to a boil and cook on medium for about 10-15 minutes or until the vegetables are fully cooked.

Remove the scallion and most of the water left in the pan leaving only about 1/4 cup. Add the butter and milk to the pan and puree the vegetables with a hand blender until very smooth and silky.

Taste and add more salt to your taste if needed. Keep in pan on low heat until ready to serve with your dinner or let it cool and store in the refrigerator.

The puree will last for 3 days or freeze in individual ice cube trays or containers.

* Note, this puree is great to serve your baby but leave out the onion and salt!

Butternut squash image credit:  http://www.slashfood.com/2008/02/17/how-to-peel-a-butternut-squash-without-also-peeling-your-fingers/

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1 Response

  1. December 5, 2013

    […] butternut-squash-carrot-puree […]

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