> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Roasted Butternut Squash Puree with Brown Butter Sage and Toasted Pepitas - URL: https://thatpaleochick.com/roasted-butternut-squash-puree-brown-butter-sage-pepitas/ - Published: 2026-08-25T22:17:43.000Z - Updated: 2026-10-09T16:27:31.000Z - Description: This roasted butternut squash puree is silky, savory, and finished with crispy sage, toasted pepitas, and garlic ghee. It is paleo, Whole30-friendly, and the kind of simple side dish that makes everyone reach for seconds. - Author: Krista Wade - Tags: Recipe, Paleo, Side Dish, Gluten-Free, Grain-Free, Low-Carb, Nut-Free, Egg-Free, Vegetarian, Sugar-Free, Anti-Inflammatory, Butternut Squash, Puree, Sage, Pepitas, Roasted, Squash, Celiac-Friendly, Low-Purine Butternut squash puree sounds basic. Like, maybe you rolled your eyes a little. I get it. But hear me out, because this is the version that makes people scrape the bowl and ask what the heck you put in it. Roasting the squash first is everything. You are not boiling flavor out of it into a pot of water. You are coaxing out the natural sugars, getting a little caramelization going on that cut side, and building depth that you just cannot fake any other way. Then you hit it with ghee that you have toasted sage in, a little coconut milk to make it silky without any dairy, a touch of nutmeg, and those crunchy smoked pepitas on top. That contrast of creamy and crunchy is what makes this more than just mashed squash. I truly believe we were meant to eat real food, whole food, food that looks like it came from the ground and not a lab. This recipe is exactly that. Simple ingredients doing exactly what God designed them to do. --- ## Nutritional Benefits ### Butternut Squash - Rich in beta-carotene, which the body converts to vitamin A and supports immune function, skin health, and eye health. - A solid source of vitamin C, potassium, and B vitamins without a blood-sugar spike thanks to its fiber content. - Contains antioxidants that help fight oxidative stress and chronic inflammation. ### Ghee - Grass-fed ghee is a source of fat-soluble vitamins A, D, E, and K2, which most people are chronically low in. - The clarification process removes nearly all lactose and casein, making it much better tolerated than regular butter for people with dairy sensitivity. - Contains butyrate, a short-chain fatty acid that feeds the gut lining and supports a healthy microbiome. ### Pepitas - Pepitas are one of the best plant-based sources of magnesium, a mineral critical for sleep, muscle function, and stress response. - They bring a good dose of zinc, which supports immune health and hormone production. - The healthy fats and protein in pepitas help slow the absorption of the squash's natural carbohydrates, keeping blood sugar steadier. ### Coconut Milk - Full-fat coconut milk provides medium-chain triglycerides (MCTs) that the body uses for quick, clean energy rather than storing as fat. - Dairy-free and gut-friendly, making this puree accessible even for people who react to conventional dairy. - Adds creaminess and richness without any refined ingredients or stabilizers, as long as you use a quality canned brand with a clean label. --- ## FAQs ### Can I make this butternut squash puree ahead of time? Absolutely. This is actually a great make-ahead side dish. Make the puree up to three days in advance and store it in an airtight container in the fridge. Reheat gently on the stovetop with a splash of coconut milk to loosen it back up. Add the crispy sage and pepitas right before serving so they stay crunchy. ### Is this recipe Whole30 compliant? Yes, as long as you check your coconut milk label. You want a canned full-fat coconut milk with no added gums, sugars, or sulfites. Ghee is Whole30 compliant and a great choice here. ### My puree came out a little thick. What do I do? Just add more coconut milk a tablespoon at a time while blending until you hit the consistency you want. Every squash has a slightly different water content, so this is totally normal. ### Can I use frozen butternut squash to save time? You can in a pinch, but you will lose the caramelization and depth that roasting gives you. If you use frozen, thaw it completely, pat it very dry, and roast the pieces on a sheet pan at 425°F for 20 to 25 minutes to get some color before pureeing. It is worth the extra effort. ### What can I serve this with? It is a natural with roasted or grilled meats like pork tenderloin, chicken thighs, or a simple seared steak. It also works beautifully alongside other roasted vegetables as part of a bigger spread. --- If you make this, I really want to know what you think. Drop a comment below or tag me on Instagram so I can see it. And if you have a friend who thinks eating paleo means eating sad, flavorless food, send this their way. This is the kind of recipe that changes minds. How did your **Roasted Butternut Squash Puree with Brown Butter Sage and Toasted Pepitas** turn out? Tag **@ThatPaleoChick** and share it! #paleorecipes #butternutsquash #grainfree #whole30 #paleosidesish #realfood #dairyfree #healthysidesish #squashrecipes #thatpaleochick ## Roasted Butternut Squash Puree with Brown Butter Sage and Toasted Pepitas A silky, deeply savory roasted butternut squash puree finished with fragrant brown butter (or ghee), crispy sage leaves, and crunchy toasted pepitas. Naturally paleo, gluten-free, and grain-free, this is the kind of simple side dish that makes everyone at the table reach for seconds. - Prep time: 10 min - Cook time: 40 min - Total time: 50 min - Servings: 4 servings ### Ingredients - 1 large butternut squash (about 3 lbs), halved lengthwise and seeds removed - 2 tablespoons avocado oil, divided - 3 tablespoons ghee (or grass-fed butter if not strictly dairy-free) - 8 fresh sage leaves - 3 cloves garlic, minced - 1/4 cup full-fat coconut milk (from a can, well stirred) - 1/2 teaspoon fine sea salt, plus more to taste - 1/4 teaspoon black pepper - 1/4 teaspoon ground nutmeg - 1/4 cup raw pepitas (pumpkin seeds) - 1/2 teaspoon smoked paprika - Fresh thyme leaves, for garnish (optional) ### Instructions 1. Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper. 2. Brush the cut sides of the butternut squash halves with 1 tablespoon of avocado oil and place them cut-side down on the prepared baking sheet. Roast for 35 to 40 minutes, until the flesh is completely tender and a fork slides in with zero resistance. The cut side should be lightly caramelized. 3. While the squash roasts, heat a small skillet over medium heat. Add the pepitas and toast them dry, stirring often, for 3 to 4 minutes until they start to pop and turn golden. Toss with the remaining 1 tablespoon avocado oil, smoked paprika, and a pinch of salt. Set aside. 4. Let the roasted squash cool for about 5 minutes, then scoop the flesh into a blender or food processor. Discard the skins. 5. In the same small skillet, melt the ghee over medium heat. Add the sage leaves and cook for 1 to 2 minutes per side until they are crisp and fragrant. Remove the sage to a paper towel and set aside. Add the minced garlic to the ghee remaining in the pan and cook for 30 seconds, stirring constantly, just until fragrant. Remove from heat. 6. Pour the garlic ghee into the blender with the squash. Add the coconut milk, salt, pepper, and nutmeg. Blend on high until completely smooth and silky, scraping down the sides as needed. Taste and adjust salt. 7. Transfer the puree to a serving bowl. Top with the crispy sage leaves, toasted pepitas, and fresh thyme if using. Serve warm. ### Nutrition per serving - Calories: 195 - Total Fat: 11g - Carbohydrates: 22g - Protein: 4g - Dietary Fiber: 4g - Sugar: 5g