By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
153 cal · 45 min
Butternut Squash Puree with Caramelized Onions
Recipe GLPRbee8fe58bb2840
A silky, velvety puree of roasted butternut squash enriched with yogurt and Parmesan, topped with sweet caramelized red onions and garlic-infused butter. The warm spices of thyme, nutmeg, allspice, and black pepper create a sophisticated, earthy flavor perfect as an elegant side dish.
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Ingredients
2.5 to 3 pounds butternut squash
4 tablespoons butter, divided
1 medium red onion, thinly sliced
1 teaspoon salt, divided
¼ teaspoon black pepper
1 clove garlic, minced
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup plain yogurt
1 ounce grated Parmesan cheese
Directions
Wash the butternut squash under cold running water. Using a sharp knife, carefully cut the squash in half cross-wise to separate the cylindrical top portion from the bulbous bottom section.
Trim away the stem end and the small bottom tip with a paring knife. Using a vegetable peeler, peel the skin from each half by working from the narrow end toward the wider end, rotating as you go.
Cut each peeled half in half lengthwise, creating four large quarters total.
Using a sturdy spoon, scrape out all the seeds and stringy fibers from the interior of the bottom quarters. Discard the seeds and fibers.
Cut the squash flesh into large chunks approximately 2 to 3 inches in size. Place the chunks into a large pot and add about 2 cups of water. Cover the pot tightly with a lid and bring to a boil over high heat. Steam for 10 to 15 minutes until the squash is very tender and easily pierced with a fork.
While the squash steams, heat the butter in a large skillet over medium-high heat. Once melted, add the sliced red onion and ½ teaspoon of salt. Stir occasionally and cook for 5 to 7 minutes until the onion softens and begins to caramelize.
Add the minced garlic, dried thyme, nutmeg, allspice, and black pepper to the skillet. Reduce the heat to medium and cook, stirring frequently, for another 1 to 2 minutes until fragrant, being careful not to burn the garlic.
Drain the steamed squash pieces, reserving about ½ cup of the cooking liquid. Transfer half of the caramelized onion mixture to a small bowl and set aside for garnish. Pour the remaining onions and butter from the skillet into a food processor or blender.
Add the drained squash, the remaining ½ teaspoon of salt, yogurt, and grated Parmesan cheese to the food processor or blender. Blend on high speed until completely smooth and creamy, adding reserved squash cooking liquid a little at a time as needed to achieve a velvety puree consistency.
Transfer the puree to a serving dish or individual bowls. Top with the reserved caramelized onion mixture and drizzle any remaining butter from the skillet over the top. Serve immediately, or keep warm in a 200°F oven until ready to serve.
Comments
This is a reliable side dish that plays to North Carolina's fall seasonality, when butternut squash peaks at Harris Teeter and Food Lion. The ingredient list is straightforward and available at any major chain—butter, onions, spices, yogurt, and Parmesan all stock shelf-stable or everyday—so you won't need a second trip. Budget the real time at 55–60 minutes, not 45: caramelizing onions alone takes 25–30 minutes over medium heat, and roasting or steaming the squash adds another 20–25. Cost per serving lands around $1.25–$1.50, driven by the butter and Parmesan; it's a rich dish, not a budget workhorse. The puree reheats well and holds for 3–4 days in the fridge, making it a genuine weeknight or do-ahead side for dinner parties rather than a same-night scramble.
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