Real Meals Modified

Savory Butternut Squash Puree

Savory Butternut Squash Puree

butternut squash puree on a wood background with an ornate spoon

Nothing says Fall like a butternut squash. Growing up, my dad always wanted to eat butternut squash and parsnips as soon as it got cold outside. We lived in Illinois, so we were eating squashes as early as September. Now living in Arizona, I like to pretend that it’s Fall in October and eat butternut squash whenever I feel like it. 

 

A recipe I love to make – butternut squash ravioli with brown butter – inspired this recipe. I’ve made it countless times, always taking the time to make my own fresh pasta, blend my own filling, and toast the walnuts. It’s a labour of love, but it’s so worth it. 

 

I’m always thinking to myself, “If I had dysphagia, what foods would I miss the most?” A pile of butternut squash ravioli always comes to my mind. So I made this recipe based on all of the things that I love most about the ravioli – slow roasted squash, sage, butter, and walnuts. I omitted the things that don’t naturally puree, like pasta. While that may seem like an integral part of ravioli (and it very well may be something you miss on your dysphagia diet), this recipe really doesn’t miss it.

Ingredients
Chopped Squash

I start by seasoning the squash and roasting it on a high heat. Meanwhile, I cook the aromatics (the shallot and garlic), in butter until golden. I toast up some walnuts and sage leaves too. Then I’m ready to blend it all up into a beautiful, smooth puree. I used an immersion blender for this recipe, but a regular blender or Vitamix would definitely work too! I haven’t tried a food processor, but I’m guessing you could get very similar results. 

IMG-6920

I hope this recipe makes you think of fall and cooler weather. I hope that it tastes great and that you’ll eat it time and time again!

Savory Butternut Squash Puree

Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: American
Keyword: puree
Servings: 2

Equipment

  • immersion blender

Ingredients

  • 1 large butternut squash
  • 1 large shallot minced
  • 4 cloves garlic minced
  • 1 tbsp butter
  • ¼ cup walnuts toasted
  • 6 fresh sage leaves
  • 1 1/2 cups vegetable stock
  • Splash of heavy cream

Instructions

  • Preheat the oven to 400. Peel and chop squash into 1’’ cubes. Coat generously with olive oil and season with salt, pepper and paprika.
  • Roast squash in the oven for ~30 minutes, turning once, or until tender.
  • Heat a small skillet over medium. Add ½ of the butter. Add the shallot and garlic and saute until just translucent. Remove from heat.
  • To the same pan, add the second ½ of butter, walnuts, and sage leaves. Cook until walnuts are golden and their aroma changes.
  • Add squash, onion and garlic, vegetable stock, walnuts, and sage leaves to a container. Use an immersion blender and blend until smooth. Add more vegetable stock if necessary to achieve correct consistency.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating