Orange And Maple Butternut Squash Puree

Orange And Maple Butternut Squash Puree


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This puree makes for a delicious side as well as a hearty main course. Tender pieces of butternut squash that are perfectly in season are the main ingredient for this savory-sweet dish.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

6-8 servings


  • ½ stick butter, unsalted
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 1-2 large butternut squash, peeled and cubed
  • 1 C. orange juice
  • 3 T. maple syrup
  • ½ tsp. salt

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In a large skillet with 2 tablespoons of butter, sauté onion until fragrant (6 to 8 minutes). Add in remaining 2 tablespoons of butter and sauté carrots and squash until pieces become soft and tender. Pour in orange juice and bring to a simmer. Cover and continue to simmer, stirring occasionally, for 20 to 30 minutes. Stir in maple syrup and remove from heat. Once your mixture has cooled, season with salt and pulse to desired texture in a food processor. Top with extra cubes of squash for presentation!

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