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!
PrintWhipped Butternut Squash
This family-favorite squash recipe is so easy to make and good for you without any dairy or added sugar.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: serves 4-6 1x
Ingredients
- 1 med-large butternut squash, cooked
- 3–4 Tbsp coconut oil
- 1 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Spoon freshly cooked warm/hot butternut squash into a large bowl.
- Begin whisking with a mixer then add 3 Tbsp of coconut oil, 1 tablespoon at a time. Add the cinnamon and nutmeg and whisk until whipped nicely, scraping down the sides as needed. Add a little more coconut oil if needed.
- Serve with a sprinkle of cinnamon on top.
Notes
Note: If your butternut squash seems a little dry, add 2-4 tablespoons of coconut milk.
techlazy.com says
This looks like the perfect dinner meal! It’ll be on the table tonight and I bet the kids will love it too. Thanks for the recipe!
Mohit Kumar says
Looks delicious!!
Thanks for the recipe.
Jt says
Quick and easy. Wonderful taste! Thanks for the recipe.
Alvin Charles says
Nice Dish.
For how many days can we keep this into a fridge?
Lynne says
I love butternut squash. My mom makes the best whipped though I just can’t get mine to come out like hers. I resorted to roasting it in cubes with spices which is delish. This is a fantastic recipe that combines the two together and is my go to recipe now. Thank you.
Alisha Ross says
Squash pairs perfeclty with Mexican flavors, so this was ingenious! I can’t wait to see what else you make with it and get cooking with it!
George Smith says
I had read your recipe and tried to cook it. Well, I’m not good at cooking but still I able to prepare this butternut squash recipe, looking somewhere near to the image in this post.
Honestly, the taste was awesome!
Regards,
Marian says
Thanks for the recipe. Can we make this withomut the oil? Thank you
Erika says
You can substitute butter for the oil if you want. But you do want something because it helps whip the squash.