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Maple-Butternut Puree

Prep Time:

Cook Time:

10 minutes

10 minutes



4 Servings


About the Recipe

Instead of sweet potatoes, try equally starchy, carotene-rich butternut squash for your next mash. A food processor will get the mixture silky smooth. You can also change the profile by swapping maple syrup and fresh ginger for a little ground cinnamon and curry powder or minced fresh sage and grated Parmesan cheese.


  • 4 cups cubed peeled butternut squash

  • 2 tablespoons pure maple syrup

  • 1 tablespoon unsalted butter

  • 1 teaspoon grated peeled fresh ginger

  • .63 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 grated garlic clove

  • 4 teaspoons roasted unsalted pumpkin seed kernels


Step 1

Bring a large saucepan filled with water to a boil. Add butternut squash; cook 10 minutes or until tender. Drain. Place cubed peeled buttenut squash in a food processor with pure maple syrup, unsalted butter, grated peeled fresh ginger, kosher salt, black pepper, and grated garlic clove; process until smooth. Top with roasted unsalted pumpkin seed kernels.

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