Butternut Squash Puree


by Chef Laura Frankel,  Executive Chef for Spertus Kosher Catering
author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes

This healthy and delicious puree can be made NOW and served Later. The brightly colored side dish can be frozen. That means less stress for you and more enjoyment with friends and family.


Extra virgin olive oil
¼ cup finely minced garlic
¼ cup finely minced shallots
4 cups diced butternut squash, about 3 pounds whole butternut squash
2 pounds sweet potatoes, peeled and cut into large dice
3 cups chicken stock or vegetable stock
3 tablespoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
Salt and fresh cracked pepper


Place a large Dutch oven over medium heat. Lightly coat the pan with extra virgin olive oil. Add the garlic and shallots and cook until they are lightly browned (about 10 minutes).

Add the remaining ingredients and lower the heat to medium low. Cover the pan and stir occasionally. Cook until the squash and potatoes are very soft and most of the liquid has been absorbed.

Mash the vegetables with a potato masher or for a finer puree, use a food mill.

Adjust seasoning with salt and pepper.

Serve the puree or store, covered in the freezer for up to 1 month.


Yield:  Serves 6-8

Recipes: Side Dishes, Vegetables, Squash, Parve, Kosher

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Side Dishes