Butternut Squash Purée

Total time: 10 minutes + 50 minutes baking time  (passive)

Serves: 1

1 medium butternut squash
1 Tablespoon coconut oil
1 teaspoon cinnamon (optional)

1. Preheat oven to 350ºF.
2. Using a sharp knife, cut squash lengthwise. Scrape out seeds with a spoon and discard.
3. In a glass baking dish, lay squash face-down in 1/2 inch water.
4. Bake for about 50 minutes or until fork pokes squash with no resistance.
5. Let cool for a couple minutes, then scrape out flesh and add to a food processor.
6. Add coconut oil and cinnamon and process until completely smooth.

Suggested Uses:
  • Spiced Butternut Squash Vanilla Pudding
  • Bake in muffins
  • Enchilada filling
  • As a spread for wraps or sandwiches
  • Over steamed vegetables
  • In a soup


  • good source of beta-carotene
  • source of fiber
  • heart-healthy
  • high in potassium, vitamin B
  • full of antioxidants
  • great for skin
  • vegan
  • gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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Liana Werner-Gray