Name: Gordon Ramsay Butternut Squash Puree Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium butternut squash (about 800g), peeled, deseeded and cubed; 50g unsalted butter; 100ml double cream; 100ml chicken or vegetable stock; 1 sprig fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 pinch freshly grated nutmeg

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This smooth velvety Gordon Ramsay Butternut Squash Puree Recipe is made with fresh squash, double cream, and butter, and ready in 45 minutes. The coarse chunks of tender squash magically transform into a vibrant orange silk as they hit the blender. I love making this because it instantly makes a simple weeknight dinner feel like fine dining.

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The Secret To Getting It Right

I used to just boil squash and mash it, which always left me with a watery, sad side dish. The trick I learned is to gently sweat the squash in butter before adding a splash of stock and cream.

This concentrates the sweetness and prevents the puree from becoming too thin. Taking the time to blend it properly gives it that restaurant-quality finish every time.

Gordon Ramsay Butternut Squash Puree Ingredients

1 medium butternut squash (about 800g), peeled, deseeded and cubed
50g unsalted butter
100ml double cream
100ml chicken or vegetable stock
1 sprig fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg

How To Make Gordon Ramsay Butternut Squash Puree Recipe

Sweat the squash: Melt the butter in a large pan over medium heat, add the cubed squash and thyme, and cook gently for 5 minutes.
Simmer the mixture: Pour in the stock and double cream, bring to a gentle simmer, cover, and cook for 20 minutes until the squash is completely tender.
Blend to a puree: Remove the thyme sprig, transfer the mixture to a blender, and blitz until completely smooth and velvety.
Season and serve: Stir in the salt, pepper, and a pinch of nutmeg before serving hot.

Recipe Tips

Cut evenly: Dicing the squash into uniform pieces ensures they all cook at the exact same rate.
Do not boil: Keeping the liquid at a gentle simmer prevents the cream from splitting.
Blend while hot: Blending the squash while it is still piping hot guarantees the smoothest texture.

What To Serve With Butternut Squash Puree

This vibrant puree pairs wonderfully with pan-seared scallops or a roasted pork belly. The natural sweetness cuts through rich, salty meats perfectly.

How To Store

Keep leftover puree in an airtight container in the fridge for up to 3 days. You can also freeze it in a sealed bag for up to 2 months, reheating gently on the stove.

FAQs

Can I use milk instead of cream?

You can, but it will lack the rich, velvety texture that double cream provides.

Do I need a high-speed blender?

A standard blender or a food processor works fine, though a high-speed blender gives the silkiest finish.

Why is my puree watery?

This happens if too much stock is added during the simmer. Start with a little stock and only add more if the blender gets stuck.

Nutrition

Calories: 210 kcal
Total Fat: 18 g
Saturated Fat: 11 g
Cholesterol: 50 mg
Sodium: 390 mg
Total Carbohydrate: 14 g
Protein: 2 g

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