Total Time
Prep 10 mins
Cook 40 mins

Butternut squash is good for more than soup! I just had a bowl of this creamy deliciousness for my breakfast. Would taste wonderful served as a side with chicken and vegetables, or something spicy. Makes a terrific filling for ravioli, as well. But it's definitely good in a bowl all by itself.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Cut stem off of squash. Cut squash lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Add 1/4 inch of water.
  3. Bake the squash for 20 minutes with cut side down down, then 20 minutes with cut side up (when you flip them over you can add a little honey and/or cinnamon if you so desire). Bake until a knife can easily enter the flesh but remove from oven before the squash becomes entirely mushy.
  4. Allow squash to cool enough to handle. Remove peel with paring knife, and cut peeled squash into pieces of approximately 1-2 inches.
  5. Put pieces in food processor, along with the rest of the ingredients. Puree until smooth.
Most Helpful

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.

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!

Boo's Chef November 07, 2010