Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage

Butternut squash puree and sage are paired together and topped with Parmesan in this creamy and comforting side dish.

Roasted Butternut Squash with Parmesan and Sage from  Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage

So, Fall seems to have pulled a fast one on me.  For a moment there last week the skies covered, the temperatures dropped and I pulled out my cozy socks.  As much as I had resisted it, I actually found myself welcoming a little relief from the heat of summer.  And then, as quickly as the rain came, it was gone and the scorching heat returned with a vengeance.

Thankfully that brief respite was just enough time to get me in the mood for cooler days and comforting meals like this butternut squash puree with Parmesan and sage.

Roasted Butternut Squash Puree with Parmesan and Sage from Gourmande in the Kitchen Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage

This is silky, soothing stuff and always goes in a flash at my house.  That scraping you heard … that was my fork scooping up the last mouthful.

This twice-baked roasted butternut squash puree with Parmesan and sage offers plenty of Fall flavor and is sure to be met with eager forks in your home as well.  Think of it as mashed potatoes’ sexier cousin.

Now at first glance it may not sound like anything special when you read the short list of ingredients but the subtle contrasts and restrained flavors quietly demand your attention.

Sage Leaves from Gourmande in the Kitchen Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage

Two classic seasonal flavors: squash and sage come together to make a creamy comforting dish that captures the best of the early fall season. 

The tough butternut squash becomes sweet and tender under the heat of the oven, its cheerfully vibrant orange flesh turning soft and scoopable in under an hour.

Roasted Butternut Squash from  Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage

Delicate and earthy sage offers a gentle contrast to the slightly sweet and nutty flavor of the roasted butternut squash, while crème fraiche rounds out the dynamic duo making the whole thing sublimely silky.  The Parmesan is the finishing touch that brings it all together under a cheesy melted crust.

Equally at ease as an appetizer or side dish this roasted butternut squash puree is a natural for casual dinners and holiday occasions alike.  Plus it boasts a nice amount of fiber, vitamins A and C and potassium although frankly I don’t need much convincing to grab another helping.

Roasted Butternut Squash with Parmesan and Sage from Gourmande in the Kitchen Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage

Luckily it’s every bit as delicious in the sweltering heat as it is a cool rainy day.

Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Serving Size: Serves 2 to 4

Roasted Butternut Squash with Parmesan and Sage 190 2 Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage

A creamy comforting dish that captures the flavors of early fall.


  • 1 small to medium butternut squash
  • 1 Tablespoon/14g butter, melted
  • 2 oz/ 56g crème fraiche
  • 2 oz/56g grated Parmesan cheese, divided
  • 4 or 5 fresh sage leaves
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Slice butternut squash in half and scoop out seeds. Rub the insides with melted butter; season with salt and pepper.
  3. Lay the squash halves cut-side down on a parchment-paper-lined baking sheet. Tuck a few sage leaves under each squash cavity and place in the oven.
  4. Roast the squash until very soft and fork tender, 35 to 40 minutes. Remove from the oven and set aside until cool enough to handle.
  5. Scoop out the flesh from the squash halves and place in food processor. Purée with the crème fraiche and half of the Parmesan cheese until silky smooth. Add more salt and pepper if needed.
  6. Fill gratin dishes with mixture. Sprinkle tops with the rest of the Parmesan and bake until golden brown in spots and warm throughout, about 15 minutes.
  7. Serve warm with an extra pinch of flaky sea salt on top.


Gluten Free, Grain Free, Vegetarian

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  1. says

    This is a lovely dish. I make something similar often. I was looking at my beautiful pot of sage yesterday and was going to make this today. I went out today and overnight locusts ate every single leaf!

    Can I come and have some of yours? :)

  2. Robert Kilmer says

    Sylvie, thanks so much for the convenient “print” feature. You’ve made it easy for us to copy your great recipes. I’ll be using this one soon! Robert

  3. says

    Sylvie! My mouth started watering when reading the title. Imagine my delight to scroll down and realize I have all the ingredients and a weak dinner plan! Just picked up three butternut squash at our CSA farm share tonight. Perfect! Thank you.

  4. says

    I love this savory way of serving Butternut Squash – just roasted all the winter squash I’ve been getting in my CSA Box and looking for ideas so this is so timely!

  5. says

    I never knew we could eat a dish with just butternut squash in it..I normally make Indian curries or use it in my bake..this looks like a perfect dish to indulge. Love the click of sage and butternut squash.

  6. says

    Butternut and sage is such a classic combination, but I’ve never pureed it and eaten on its own – always stirred through risotto or kept it as roasted chunks. This looks delicious and a perfect comfort food.

  7. says

    I love the idea of twice baked! Actually had a teaser of fall in Colorado last week where winter is actually slipping in. Glorious! I am not one for the heat ~ but I am all about this beautiful recipe :)

  8. says

    Makes me want to cut that baby open sitting on my counter top! With the expected 90F+ weather today, I may decide to wait a few days for it to cool off. But will savor your pics ;-)

  9. says

    Just made a savory butternut squash soup coming on on the blog with ingredients similar to your puree. I loved coming home with those beautiful squash tucked in my groceries. Happy Fall to you…enjoy the season!

  10. says

    I feel that butternut squash goes so well with sage. I made pasta with a similar puree and added some pinenuts too. Gorgeous post as always Sylvie.

  11. says

    Oh, this sounds delicious. I can’t wait for a little bit cooler day so I can stand to turn the oven on again. The second bake I can do in the toaster oven, but the squash would be a squeeze!

  12. says

    I would absolutely have a second (or third…) helping too! So glad the weather is starting to cool off a bit. It was wonderful being able to wear a sweater this weekend-I was starting to get really tired of my shorts and tank tops!

  13. says

    I love the use of sage and Parmesan in this. I absolutely love Parmesan mixed in my veggies and herbs always liven up that saltiness with some freshness. Love it! I’m going to have to try this next weekend.

  14. Ron says

    This looks amazing but I’m wondering if you don’t have those little baking dishes can you return the squash to the gourds and bake again or does that cause problems?

    • says

      Hi Ron,

      You don’t need individual baking dishes, you can put the puree in any oven safe dish. Once the butternut squash is fully cooked the shells will be too soft to stuff and return to the oven so you will need to use another dish.

  15. says

    seriously, this dish was AMAZING. didn’t have creme fresh, so i used greek yogurt it its place. i ended up using more cheese than called for to top the dish with, and browned it slightly under the broiler. i can’t wait to make this for thanks giving. really, hats off!

    • says

      ok, so i made this again, this time for thanks giving. i doubled the recipe, and this time used creme fresh. i also added a little extra cheese. there were some leftovers, since i doubled the recipe.. but let me say, that the leftovers made an AWESOME, unique dip for gluten free crackers! seriously, it was like a classy cheese dip.
      this recipe is so simple and amazing, it’s my new favorite.

  16. Mary says

    Made this last night and served it along side my slow-cooked roast beef dinner. It was a smashing success (no pun intended). I didn’t realize that the sage was to be pureed with the squash, but the flavour still came through from the baking process. My husband loved it and so did my picky children. I am not a big squash fan, but this was good! Thanks for the great recipe. I’ll be taking it to my in-laws for our pot-luck Christmas dinner. They love squash, so I’m sure they will love this!