Butternut Squash Puff
Butternut Squash Puff
Butternut Squash Puff is a creamy, rich and flavourful side dish that is perfect for the holidays! Made with roasted butternut squash, cream cheese and simple spices.
This Butternut Squash Puff recipe is a twist to our family favourite Rutabaga Puff (trust me, it’s divine!). You can find either of these dishes almost every year on our Thanksgiving table. Butternut Squash Puff is creamy, rich and so full of flavour!
It’s all about the side dishes.
Who else looks forward to the side dishes the most at Thanksgiving?! The mashed potatoes, sweet potato casserole, stuffing…so much deliciousness. If you’re looking for a new side dish recipe to try, this Butternut Squash recipe is it! Made with fall squash, this dish will quickly become a classic at your table.
Butternut Squash Puff Tips & Tricks
- Butternut Squash: This recipe requires cooked and mashed/pureed butternut squash. To do this you will need to roast a butternut squash ahead of time…this recipe takes about 1 hour and 25 minutes if you roast the squash first.
- To mash or puree? I like to puree the squash after it’s roasted to make sure there are no strings or chunks in the squash. Pureeing also makes it creamy.
- Make Ahead Tip! Roast the squash, then puree it ahead of time (a day or 2 ahead). This will help you save time when you assemble this dish for baking.
- Cream Cheese: You can use block cream cheese, or cream cheese spread.
So if you are looking for something a little different for your Thanksgiving dinner, this dish is it!
Butternut Squash Puff
Ingredients
- 1 large butternut squash
- 1/2 cup cream cheese
- 2 tbsp brown sugar
- 1 egg
- 1/8 tsp ground ginger
- 1/4 tsp salt
- fresh ground pepper to taste
- 1 cup dry bread crumbs divided in half
- 2 tbsp melted butter
Instructions
Making the Butternut Squash Puree:
- Preheat your oven to 350 degrees F.
- Cut a butternut squash in half and scrape out the seeds.
- Place the squash halves on a baking sheet, cut side up. Put about 1 tbsp water into the centres of each squash half.
- Roast for for about 45 minutes or until the squash is fork tender.
- When the squash is done, scoop out the soft squash.
- Use a blender (I like to use a hand blender) to puree the squash.
Making the Butternut Squash Puff:
- Using a mixer combine the butternut squash puree, cream cheese, brown sugar, egg, ginger, salt, pepper and 1/2 cup of the bread crumbs. Mix well.
- Add the mixture to a 1 L baking dish.
- In a separate small bowl mix together the melted butter and remaining 1/2 cup of bread crumbs.
- Sprinkle the bread crumb mixture onto the squash mixture.
- Bake for 30-35 minutes, or until golden brown.
Recipe adapted from Kraft
Have a delicious day!
Jo-Anna, nice to meet you thru this virtual dinner. Your squash puff casserole looks great and I bet it taste just as good as it looks.
You’re squash looks SO good! I’m going to have to make it 🙂 SO fun participating in the progressive event with you! xoxoxo~ Ruthie
This looks delicious! I am so glad that I had the chance to be part of this dinner with you!
Have a good day,
Camille
I just recently jumped on the squash bandwagon, and I have to say I love it. I had hubbard squash not too long ago and it was delicious. I am all over this with the cream cheese in it!
Thanks so much for joining the party – it was so good to get to know you!
Destri
Butternut squash is one of those things I pick up at the store and put back because I never know what to make with it. This dish looks so delicious and the cream cheese in it has me sold:-) I am so happy to “meet” you through this fun hop!!!
I am loving this progressive dinner idea. Everything looks so good, I am really in the mood for Thanksgiving now!
That butternut squash puff looks so delicious! I’m going to print out the recipe so I can make that for Thanksgiving!
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