Roasted Butterkin Squash and Sage Puree

Butterkin squash may look like baby pumpkins inside and out but they’re really a variety all their own. They are a winter squash that tastes closer to acorn squash or butternut squash than pumpkin.  Roast them in the oven with a little butter, brown sugar, sage, salt, and pepper.  It’s amazing!

Preparation Time:  15 minutes

Cooking Time:  35 – 45 minutes (until fork tender)

Serves:  6


  • 2-3 (will depend on size) butterkin squash cut in half crosswise, seeds removed
  • 1/2 tsp brown sugar per squash half
  • 2 tbsp fresh sage leaves chopped
  • 1 tsp butter per squash half
  • 1 tsp kosher salt
  • 1/2 tsp black pepper



  • Wash the squash, pat dry, slice in half crosswise, then remove the seeds and stringy membranes from the core; set aside.
  • Wash fresh sage leaves, pat dry, chop; set aside.


  • Place the squash halves cut side up onto aluminum foil lined baking tray (see photo below).
  • Add 1/2 tsp of brown sugar and 1 tsp of butter into the cavity of squash.
  • Sprinkle with salt, pepper and chopped sage.
  • Cook at 400 for 35-45 minutes until fork tender.
  • Remove tray from oven, cool at room temperature until it is safe to handle
  • Spoon out the pulp into a stainless-steel or ceramic bowl.
  • Mash using a potato masher; you may need to add a little more butter to reach your preferred consistency.
  • Taste for seasoning; reseason with salt and/or pepper if necessary.
  • Spoon into serving bowl.




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