Butternut Squash Puree with Honey and Nutmeg

Butternut Squash Puree with Honey and Nutmeg

Prep Time


Cook Time



Butternut Squash Puree with Honey and Nutmeg

Recipe Courtesy of Cooking.com.

This simple side dish adds vibrant color to the menu. Add more honey if you like the puree sweeter.

Nutrition Facts

Makes 8 servings

Facts per Serving

Calories: 219 Fat, Total: 9g Carbohydrates, Total: 38g
Cholesterol: 0mg Sodium: 13mg Protein: 2g
Fiber: 8g % Cal. from Fat: 37% % Cal. from Carbs: 69%

Cooking.com Tip: Don’t reach for that spoon to remove seeds from squash or other fruits and vegetables. A melon baller’s scoop has a rim sharp enough to cut through stringy flesh and tough fibers releasing the seeds. This handy tool is also great for coring apples and making melon and potato balls.


  • 6 tablespoons (3/4 stick) pareve margarine
  • 5 tablespoons honey
  • 3/4 teaspoon freshly ground nutmeg
  • Two 2-pound butternut squash


  • 1 Melt margarine in large skillet over medium heat. Mix in honey and nutmeg. Set aside.
  • 2 Pierce each squash in several places with skewer to allow steam to escape. Lay 1 squash on its side in microwave oven. Cook at high setting 8 minutes. Turn squash over and cook until tender when pierced with skewer in thickest portion, about 8 minutes longer. Transfer squash to work surface. Repeat cooking with remaining squash.
  • 3 DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Stir over low heat to rewarm.


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