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Enjoy this modern Butternut Squash Puree with Thyme recipe.


  • 2-pound butternut squash
  • 4 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 1/2 teaspoons dried thyme
  • Salt and pepper to taste


Cut squash in half; place cut side down on a greased baking sheet and bake it in a 400-degree oven for approximately 45 minutes or until it pierces easily with a kitchen fork. Turn squash over and let it cool enough to handle. Remove seeds and discard them. Scoop out the pulp and place in a food processor fitted with the steel blade. Add 4 tablespoons unsalted butter cut in pieces, 2 tablespoons honey, 1 1/2 teaspoons dried thyme and, if desired, salt and pepper. Process until smooth and completely mixed, about 30 seconds. Place mixture in a small buttered baking dish and heat in a 400-degree oven for 20 minutes until slightly bubbly.

Serves 4