Photo of Whipped butternut squash with browned butter by WW

Whipped butternut squash with browned butter

Total Time
55 min
10 min
45 min
It doesn’t take much to create a side dish that just might steal the show on Thanksgiving—only two ingredients, actually, if you don’t count the salt and pepper. It’s all about coaxing the most flavor out of those ingredients: Browning the butter gives it a rich, nutty, caramel-like flavor, and roasting butternut squash halves intensifies their sweetness as the edges get caramelized. This is a great make-ahead option, as it holds well and reheats beautifully in the microwave. You can prepare it a day or two ahead; reserve the browned butter that’s drizzled on top separately so you can reheat it and drizzle just before serving.


Uncooked butternut squash

3¼ pound(s), 1 large squash

Unsalted butter

3 Tbsp

Kosher salt

¾ tsp

Black pepper

¼ tsp


  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Cut squash in half lengthwise; scrape out and discard seeds and membranes. Arrange squash halves cut side down on prepared baking sheet. Bake until tender when pierced with a knife, about 45 minutes.
  3. Meanwhile, melt butter in a small skillet over medium-high heat. Reduce heat to medium, and cook until butter is browned and very fragrant, about 3 minutes. Remove from heat.
  4. Pull off squash skins with tongs or two forks; discard skins. Place squash flesh in a food processor. Add salt and half of butter; process until smooth. Spoon into a serving bowl. Drizzle with remaining browned butter and sprinkle with pepper, if desired.
  5. Serving size: about ½ cup