This Whipped Butternut Squash Puree is melt-in-your mouth delicious. With simple spices, this recipe is a dairy-free, sugar-free twist on the classic favorite and the result is a crowd-pleasing side dish for any fall meal.
Butternut squash is one of my favorite fall vegetables, second only to pumpkin. (Sorry squash, but pumpkin has pumpkin spice everything.) One of my favorite ways to serve butternut squash is to make Whipped Butternut Squash.
Since most butternut squash puree recipes are full of butter (dairy) and added sweeteners like maple syrup, that poses a challenge for those of us who need to avoid those ingredients.
Luckily it’s not hard at all to make a whipped butternut squash puree without those ingredients that’s just as delicious. If you’re on a diet, have food sensitivities, or simply want to eat a little healthier, this is the perfect squash recipe for you.
Did I mention that all four of my kids love it? Even my picky 5-year-old, Luke, gobbles up this butternut squash puree and begs for more. I have to double the recipe for just one meal and there’s still no leftovers!
This easy butternut squash recipe is a must-have for our Thanksgiving meal too.
So you’d like to try this recipe but don’t feel like waiting an hour or more for your squash to cook in the oven, right? Click here to find out how to cook butternut squash faster and easier than ever!
- Spoon freshly cooked warm/hot butternut squash into a large bowl.
- Begin whisking with a mixer and drop 3 Tbsp of coconut oil, 1 tablespoon at a time. Add 1 more tablespoon coconut oil, as needed. Add the cinnamon and nutmeg and whisk until whipped nicely, scraping down the sides as needed.
- Serve with a sprinkle of cinnamon on top.