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Roasted Butternut Squash Puree

George Bryant
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 2


  • 2 pounds of butternut squash peeled and diced (900 grams)
  • 2 tablespoons coconut oil melted
  • 2 tablespoons ground sage
  • salt and pepper to taste
  • 2 tablespoons grass-fed butter unsalted
  • 1 cup macadamia nut meal - see notes 128 grams


  • Preheat your oven to 400 Degrees Fahrenheit (205 Celsius)
  • Place your butternut squash in a large mixing bowl and add your melted coconut oil
  • Stir to evenly coat all your squash
  • Add your sage and salt and pepper to the bowl and ensure you thoroughly mix to get every piece
  • Transfer your butternut squash to an aluminum foil lined baking sheet and roast in the oven for 35 minutes, or until fork tender (I roasted mine to get some caramelization for flavor so you can roast to your liking)
  • Remove your butternut squash from the oven and transfer to your food processor or blender
  • Add your grass-fed butter and 3/4 cup (96 grams) of your macadamia nut meal
  • Process until everything is well incorporated and taste. Add slightly more sage or salt and pepper if needed
  • Scoop out your delicious roasted puree and place in a bowl, use your remaining 1/4 cup of macadamia nut meal to sprinkle on top
  • Enjoy


To get macadamia nut meal, just place whole raw macadamia nuts in a food processor or blender and process until you have a coarse grind ensuring you stop before you get macadamia nut butter