Heart-Healthy Butternut Squash Puree

Creamy, flavorful, and packed with wholesome ingredients, this Heart-Healthy Butternut Squash Puree is a delightful side dish that’s as nutritious as it is satisfying. Roasted butternut squash, caramelized garlic, and a blend of fresh thyme and sage come together to create a velvety puree, enriched with low-sodium vegetable broth and unsweetened almond milk for a light, dairy-free creaminess. Perfect for clean eating, this recipe is seasoned simply with sea salt and freshly ground black pepper, allowing the natural sweetness of the squash to shine through. Made with heart-smart ingredients like extra-virgin olive oil, it’s an ideal addition to your healthy eating plan. Ready in just over an hour, this crowd-pleasing dish pairs beautifully with roasted poultry, grilled seafood, or as a star on any plant-based menu. Serve it warm and garnish with fresh thyme for an elegant, health-conscious touch!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pounds butternut squash
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon sea salt
• 1 cup low-sodium vegetable broth
• 0.5 cup unsweetened almond milk
• 4 leaves fresh sage

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cut the butternut squash into 1-inch cubes. Remove the seeds.

Step 3

Place the squash cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with sea salt and freshly ground black pepper.

Step 4

Peel and crush the garlic cloves, then add them to the baking sheet.

Step 5

Roast the squash and garlic in the preheated oven for about 30 minutes, or until the squash is soft and caramelized at the edges.

Step 6

Transfer the roasted squash and garlic to a large pot over medium heat.

Step 7

Add the low-sodium vegetable broth, unsweetened almond milk, fresh thyme leaves, and fresh sage leaves to the pot.

Step 8

Bring the mixture to a gentle simmer and cook for an additional 10 minutes to blend the flavors.

Step 9

Remove the pot from heat and discard the sage leaves.

Step 10

Use an immersion blender to puree the mixture until smooth and creamy, or carefully transfer to a blender in batches, blending until smooth each time.

Step 11

If the puree is too thick, adjust the consistency by adding more vegetable broth or almond milk, one tablespoon at a time.

Step 12

Drizzle the remaining tablespoon of olive oil over the puree, stirring well to combine.

Step 13

Taste and adjust seasoning with additional salt and pepper if needed.

Step 14

Serve the butternut squash puree warm, garnished with additional fresh thyme leaves if desired.

Nutrition Facts

Serving size	(1308.3g)

Amount per serving	% Daily Value*
Calories	653.3

Total Fat 29.6g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 1414.5mg	0%
Total Carbohydrate 102.5g	0%
Dietary Fiber 30.5g	0%
Total Sugars 18.9g
Protein 9.6g	0%

Vitamin D 43.9IU	0%
Calcium 634.2mg	0%
Iron 6.7mg	0%
Potassium 2878.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 5.4%

Carbs: 57.4%