4 Reviews

Fabulous easy but delicious recipe! I left out the butter and milk, and used maybe 1/4 cup water instead. Making it a great vegan dish. And I used honey instead of sugar. It almost tastes like a dessert.

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Desdivine June 29, 2011

I had leftover butternut squash from a soup I'd made last week, but I didn't have enough of the other ingredients to make another batch. This was a great solution! I loved the spices in it, but I wanted it to be a bit more smooth and less thick and starchy (as butternut squash can be), so I added extra milk (probably 1/4 c. instead of 1 T.). Also, I increased the amount of salt to bring out the flavors better. I feel like I could eat this as dessert tonight--especially if I put some crunchy nuts on top--and I just might!

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Boo's Chef November 07, 2010

Made this yesterday and not a drop was left. The whole family loved it. Made it exactly as written but used a blender rather than a food processor. Thanks for posting,

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LolaG September 27, 2009
Butternut Squash Puree