Roasted Garlic Butternut Squash Purée (Gluten-free Vegan Recipe)
Looking for an unconventional side dish that will bring color and excitement to the dinner table, you’ve got it. Roasted garlic butternut squash is here. It is pretty, tasty, and incredibly easy to make. This puréed autumn squash is packed with flavors and nutritious. Whether you’re looking for new dinner or holiday side ideas, puréed roasted butternut squash is a game-changer! This is literally fire!
Creamy Roasted Butternut Squash Purée Recipe for a Win!
A dreamy and creamy pureed autumn squash is in a league of its own – gluten-free, dairy-free, garlic-y, coconutty, and nutritious. The orange-y yellow-y color draws you in, but the tastes compel you to stay for dinner. This is one side dish that instantly elevates your dinner table! Listen, stop stressing about side dishes because with this one, I’ve got you covered! This creamy roasted garlic butternut squash purée is easy, tasty, and TBH, fancy. It’s versatile, and a wonderful choice for fall dinner gatherings…even Thanksgiving, Christmas, Sunday dinners, Friendsgiving, etc!
You’re going to love this recipe because it is perfect with any main dish. It goes so well with seared scallops, cod, or even chicken piccata. I actually wait for fall for this butternut squash purée since it makes for a fresh, fancy dinner with family and friends. As long as you can find butternut squash, you should be making this!
How to Use/Serve Puréed Garlic Butternut Squash?
Sometimes, it’s the simplest dishes that make the biggest impact. Everyone loves this savory side dish. It’s creamy and full of flavors, and quite honestly, I’ve never had any leftovers because it is THAT good! Personally, I love serving butternut squash purée with air fryer salmon or seared scallops. Also, they would be perfect with air fryer mushrooms if you wish to keep it vegan. Nevertheless, this roasted garlic butternut squash is equally great with turkey breast. This would be a yummy addition to your Thanksgiving menu!
Why You Will Love Roasted Garlic Butternut Squash Purée
- It’s beyond simple to make.
- This recipe is nutritious, gluten-free, dairy-free, and vegan
- The creamy texture and savory flavors are a splendid complement to any meal.
- You’ll stress less when serving guests since it takes so little time.
- It’s an elegant option that impresses guests.
- This colorful side dish brightens up the dinner table.
- It’s super versatile and with meat, fish or roasted vegetables!
Ingredients For Roasted Garlic Butternut Squash Purée
- Small butternut squash (about 3-4 cups; peeled/cubed)
- Fresh garlic
- Coconut milk + more until you get your desired perfect consistency
- Olive oil (+ ½ TBS for the garlic head)
- Salt (always add salt to your desired taste)
- Chili pepper
- Ground cinnamon
- Dried thyme
When is Butternut Squash in Season?
The season for butternut squash is late summer through the Fall and winter. Farmers tend to harvest them in September and October, though this winter squash stores well, so you may be able to find it year-round. Still, this squash gives fall vibes, making it the best time to get it on your dinner table. If you love squashes, make sure to check out my dairy-free butternut squash soup and maple roasted butternut squash!
How to Make Creamy Vegan Roasted Garlic Butternut Squash Purée (Step-By-Step):
Whether you want to make this side for your holiday meals or for a fancier feel to any dinner, here’s how to do it!
- Prep the Squash
Start by preheating your oven to 400°F, and while that happens, peel and cut your butternut squash following this instructions. Make sure to wash your butternut squash prior to peeling and cutting!
- Season and spread out
Place the cut/cubed butternut squash into a bowl, then add olive oil, salt, and dried thyme. Using clean hands or a spatula, gently combine and season the butternut squash properly. Place the seasoned butternut squash cubes on a parchment paper-lined baking sheet, ensuring they are spread out evenly.
- Prep the Garlic
Remove the loose skin from the top of the garlic head, exposing the fresh garlic. Place the garlic head on a piece of foil or parchment paper and season with salt and olive oil. Wrap it up and place it on the same baking sheet alongside the butternut squash, covering it with foil.
- Bake
Bake or roast your tray of butternut squash and garlic in the oven for 25 to 30 minutes until soft and tender.
- Purée Butternut Squash
Once finished, place the roasted butternut squash into the blender. Squeeze out the garlic head from the skin into the blender as well, handling it with care as it will be hot. Next, add the coconut milk, chili powder, and cinnamon powder. Blend or purée until smooth and creamy. Add more coconut milk if necessary to achieve your desired consistency. Taste for flavor as well and adjust as needed.
- Serve
Serve with your favorite main dish or protein of choice and enjoy!
Tips/Recipe Notes For Making Creamy + Tasty Roasted Garlic Butternut Squash Purée
- Be careful when peeling your butternut squash! It has a hard shell that can become slippery easily. Alternatively, you can purchase already peeled butternut squash at your local grocery store.
- When you get the garlic ready for roasting, you should leave enough of its skin intact to hold the head of garlic together. Another way to do it is to slice the garlic head in half to expose fresh garlic.
- Before wrapping up the garlic in foil, feel free to add ground pepper and herbs or spices if desired.
What to Serve With Puréed Butternut Squash
You can serve this pureed butternut squash with your Thanksgiving turkey, or with any main dish. Here are a few of my own recipe suggestions:
- Healthy Air Fryer Salmon
- Herb Butter Turkey Breast
- Oven Roasted Leg of Lamb
- Marry Me Chicken
- Oven Baked Honey Mustard Salmon
How to Store Leftover Roasted Garlic Butternut Squash Purée
The best window of time to store this creamy roasted garlic butternut squash purée is for up to 3 days in the fridge. I have never had leftovers when I make this recipe, but if I did, I’d be wolfing it down the next day! Alternatively, you can freeze it for about 6 months. Either way, let it cool before you package it up.
Variations and Substitutions
- Try using a different type of milk if you don’t have coconut milk. The same rules apply, just remember that using dairy means this recipe will no longer be a vegan diet.
- No thyme? You could use sage or rosemary instead or any other herb of choice.
- Want a different flavor? This would be great with cumin, coriander, and smoked paprika.
Garlic Butternut Squash Purée FAQs
Cubing the butternut squash helps it to roast more quickly and evenly. With my recipe, it will take you about 30 minutes or less to roast it.
Your blender or food processor can quickly turn your roasted butternut squash cubes into a creamy purée
You certainly can mash it, though purée leaves you with a creamier texture.
It lasts a few days in the fridge or up to 6 months when frozen properly.
You can literally pair this with any protein and any main dish. Fish, seafood, steak, turkey, chicken, tofu…anything!
No, they’re different. Butternut squash is a specific type of winter squash, and autumn squash refers to a broad variety of fall squash, like acorn, spaghetti, or delicata squash.
Recipe Card
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Roasted Garlic Butternut Squash Purée (Gluten-free Vegan Recipe)
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Side dish
- Method: Oven-baked
- Cuisine: Universal
Description
Looking for an unconventional side dish that will bring color and excitement to the dinner table, you’ve got it. Roasted garlic butternut squash is here. It is pretty, tasty, and incredibly easy to make. This puréed autumn squash is packed with flavors and nutritious. Whether you’re looking for new dinner or holiday side ideas, puréed roasted butternut squash is a game-changer! This is literally fire!
Ingredients
- 1 small butternut squash (about 3–4 cups; peeled/cubed)
- 1 head of fresh garlic
- ½ cup coconut milk + more if needed
- 1 Tablespoon olive oil (+ ½ TBS for the garlic head)
- ½ teaspoon salt (or less); always add salt to your desire
- ½ teaspoon chili pepper
- ½ teaspoon cinnamon
- ½ dry thyme
Instructions
- Prep the Squash. Start by preheating your oven to 400°F, and while that happens, peel and cut your butternut squash. Make sure to wash your butternut squash prior to peeling and cutting!
- Season and spread out. Place the cut/cubed butternut squash into a bowl, then add olive oil, salt, and dried thyme. Using clean hands or a spatula, gently combine and season the butternut squash properly. Place the seasoned butternut squash cubes on a parchment paper-lined baking sheet, ensuring they are spread out evenly.
- Prep the Garlic. Remove the loose skin from the top of the garlic head, exposing the fresh garlic. Place the garlic head on a piece of foil or parchment paper and season with salt and olive oil. Wrap it up and place it on the same baking sheet alongside the butternut squash, covering it with foil.
- Bake. Bake or roast your tray of butternut squash and garlic in the oven for 25 to 30 minutes until soft and tender.
- Purée Butternut Squash. Once finished, place the roasted butternut squash into the blender. Squeeze out the garlic head from the skin into the blender as well, handling it with care as it will be hot. Next, add the coconut milk, chili powder, and cinnamon powder. Blend or purée until smooth and creamy. Add more coconut milk if necessary to achieve your desired consistency. Taste for flavor as well and adjust as needed.
- Serve. Serve with your favorite main dish or protein of choice and enjoy!
Notes
Be careful when peeling your butternut squash! It has a hard shell that can become slippery easily. Alternatively, you can purchase already peeled butternut squash at your local grocery store.
When you get the garlic ready for roasting, you should leave enough of its skin intact to hold the head of garlic together. Another way to do it is to slice the garlic head in half to expose fresh garlic.
Before wrapping up the garlic in foil, feel free to add ground pepper and herbs or spices if desired.
More Winter Squash Recipes To Try:
- Autumn Squash Soup (gluten-free + dairy-free)
- Roasted Butternut Squash, Beetroot & Quinoa Bowl
- Maple Roasted Butternut Squash Cubes
- Buttery Air Fryer Roasted Acorn Squash
- Healthy Butternut Squash Biscuits
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THANKS FOR STOPPING BY! Stay well, safe and keep living your life to the fullest!
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