30+ Delicious February Squash Puree Recipes to Elevate Your Winter Meals

As winter settles in, it’s the perfect time to embrace the season’s hearty, nutritious vegetables, and February squash is one of the best choices.

Known for its naturally sweet flavor and creamy texture, February squash can be transformed into a velvety puree that enhances a variety of dishes.

Whether you’re looking for a savory side to complement your roasted meats, a comforting vegetarian dish, or a unique twist on a classic, February squash puree is versatile enough to suit any occasion.

In this article, we’ve compiled 30+ February squash puree recipes that are easy to prepare and packed with flavor. From classic flavors like roasted garlic and Parmesan to bold options like coconut curry and spicy harissa, these purees will bring warmth, richness, and color to your winter meals.

Not only is February squash a delicious addition to your menu, but it’s also a fantastic source of vitamins and nutrients, making it the perfect ingredient to enjoy throughout the colder months.

So, whether you’re preparing a cozy family dinner or hosting a festive holiday gathering, these February squash puree recipes will inspire you to create comforting, flavorful dishes that everyone will love.

30+ Delicious February Squash Puree Recipes to Elevate Your Winter Meals

February squash puree is a truly versatile and delicious ingredient that can be adapted to a wide range of flavors and meal types.

From savory to sweet, from traditional roasted garlic to exotic coconut curry, these 30+ recipes are sure to become a staple in your kitchen.

The smooth texture and natural sweetness of February squash make it a perfect canvas for exploring new flavors and combinations, whether as a side dish, dip, or even as a main event in vegetarian meals.

As we continue to embrace the winter months, why not experiment with these creative puree recipes and bring something new to your dining table?

Whether you’re cooking for family or friends, these February squash purees are guaranteed to add warmth, nutrition, and a touch of gourmet flair to any occasion.

Roasted February Squash Puree with Garlic and Thyme

This savory roasted February squash puree is infused with the rich flavors of garlic and thyme, creating a velvety-smooth base that complements any meal. Roasting the squash enhances its natural sweetness, while the garlic and thyme bring out a depth of savory notes. Perfect for serving as a side dish, a soup base, or as an addition to pasta sauces, this puree is as versatile as it is delicious.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 4 cloves garlic, peeled
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• ½ cup vegetable broth
• 1 tablespoon butter (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the cubed February squash and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with thyme, salt, and pepper. Toss to coat evenly.
3. Roast in the oven for about 30-35 minutes or until the squash is tender and lightly caramelized at the edges.
4. Once roasted, transfer the squash and garlic to a blender or food processor. Add the vegetable broth and butter if using.
5. Blend until smooth, adjusting the consistency with additional broth if necessary. Taste and adjust the seasoning with more salt and pepper as desired.
6. Serve hot as a side dish or incorporate it into soups or sauces for added richness.

This roasted February squash puree is a comforting, flavorful dish that combines the sweetness of squash with the aromatic complexity of garlic and thyme. It can be served in various ways, making it a flexible ingredient in any kitchen. Whether used as a base for soups, a topping for meats, or a sauce for pasta, this puree elevates the meal with minimal effort. Its creamy texture and depth of flavor will leave your guests coming back for more, making it a perfect addition to your fall and winter menus.

Spicy February Squash Puree with Ginger and Chili

This vibrant February squash puree is spiced up with fresh ginger and a hint of chili, adding a warm, zesty twist to the natural sweetness of the squash. Ideal for those who enjoy bold, warming flavors, this puree makes an excellent side dish or a unique base for soups, curries, or even a dip.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 1 tablespoon fresh ginger, grated
• 1 red chili, deseeded and finely chopped
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• Salt to taste
• 1 cup coconut milk (or vegetable broth for a lighter version)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed February squash with olive oil, grated ginger, chopped chili, cumin, and salt. Spread evenly on a baking sheet.
3. Roast the squash in the preheated oven for 25-30 minutes, or until it is tender and slightly caramelized.
4. Once roasted, transfer the squash mixture to a blender or food processor. Add the coconut milk and blend until smooth, adding more coconut milk or broth to reach the desired consistency.
5. Taste and adjust the seasoning with more salt or chili if you prefer additional heat.
6. Serve hot as a spicy, flavorful puree or use as a base for soups, curries, or even as a spicy topping for roasted meats.

This spicy February squash puree is a perfect blend of sweet, savory, and spicy, offering a unique way to enjoy this versatile vegetable. The ginger and chili add complexity to the naturally sweet flavor of the squash, making it an exciting choice for those who like a bit of heat. The creamy texture from the coconut milk provides a luxurious mouthfeel, and the warming spices make it an ideal dish for cooler weather. Whether served as a side dish, incorporated into a curry, or used as a dip, this puree adds an unforgettable twist to your meal.

February Squash Puree with Sage and Parmesan

This savory February squash puree combines the earthy flavor of sage with the richness of Parmesan cheese, creating a comforting and sophisticated dish. Perfect for pairing with roasted meats or as a side for pasta, this puree has a creamy texture that will complement any fall or winter meal. The combination of fresh sage and Parmesan adds depth and savory notes that balance the sweetness of the squash.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 1 tablespoon olive oil
• 1 tablespoon fresh sage, chopped
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• ½ cup chicken or vegetable broth
• 2 tablespoons heavy cream (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed squash with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in the oven for 30-35 minutes until tender and lightly browned.
3. In the final 5 minutes of roasting, sprinkle the chopped sage over the squash to infuse its flavor.
4. Once the squash is roasted, transfer it to a blender or food processor. Add the Parmesan cheese and chicken broth. Blend until smooth, adding more broth or cream if needed to reach the desired consistency.
5. Taste and adjust the seasoning with additional salt, pepper, or more Parmesan if desired.
6. Serve hot as a side dish or use as a sauce for pasta, risotto, or roasted meats.

The February squash puree with sage and Parmesan is a savory, comforting dish that brings together the earthy flavors of fresh herbs and the richness of cheese. Its creamy texture and balanced flavors make it a perfect side dish or a luxurious addition to pasta dishes. The sage adds an aromatic depth, while the Parmesan enhances the overall flavor profile with a salty richness. This puree is an excellent way to elevate any meal with minimal ingredients and preparation, making it a go-to recipe for cozy dinners or special occasions.

Maple Cinnamon February Squash Puree

This sweet and cozy maple cinnamon February squash puree is the ultimate fall-inspired dish, perfect for those looking to enjoy the comforting flavors of the season. The sweetness of the maple syrup and the warmth of cinnamon complement the squash’s natural flavor, creating a rich, smooth puree. This dish can serve as a side for roasted meats, a topping for baked goods, or even as a filling for pies and pastries.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon butter
• Salt to taste
• ½ cup water or vegetable broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the cubed February squash on a baking sheet, drizzle with maple syrup, and sprinkle with cinnamon, nutmeg, and salt. Toss to coat evenly.
3. Roast in the oven for 30-35 minutes or until the squash is fork-tender and caramelized at the edges.
4. Transfer the roasted squash to a blender or food processor. Add the butter and water (or vegetable broth) and blend until smooth.
5. Taste and adjust seasoning with more maple syrup, cinnamon, or salt as needed.
6. Serve warm as a sweet side dish, or use as a filling for pies, tarts, or pastries.

This maple cinnamon February squash puree is a delightful combination of sweet and savory that will instantly elevate your meals. The maple syrup and cinnamon infuse the squash with rich, comforting flavors, while the creamy texture makes it perfect as a side dish or a versatile filling. Whether served with roasted meats, used as a dessert filling, or incorporated into baked goods, this puree offers a delightful taste of autumn that can be enjoyed year-round.

February Squash Puree with Coconut and Lime

This vibrant and refreshing February squash puree is enhanced with the tropical flavors of coconut and lime, creating a perfect balance of creamy and zesty. Ideal for pairing with seafood, grilled chicken, or even as a topping for tacos, this puree adds a bright and flavorful twist to any dish. The coconut milk provides a rich texture while the lime juice adds a refreshing citrusy kick.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 tablespoon lime juice
• Zest of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed squash with olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 30-35 minutes, or until the squash is tender and lightly caramelized.
3. Once roasted, transfer the squash to a blender or food processor. Add the coconut milk, lime juice, and lime zest, and blend until smooth.
4. Taste and adjust seasoning with more salt, lime juice, or pepper as needed.
5. Serve warm, garnished with fresh cilantro, as a side dish or a topping for grilled meats, seafood, or tacos.

The February squash puree with coconut and lime is a bright, tropical twist on a traditional puree. The creamy coconut milk balances the tangy lime, while the roasted squash provides a sweet, comforting base. This dish works beautifully as a side to seafood or grilled meats, adding a unique layer of flavor that is both refreshing and comforting. The cilantro garnish adds a fresh, aromatic finish, making this puree an exotic and flavorful addition to any meal.

February Squash Puree with Bacon and Sage

For a savory, smoky twist on traditional squash puree, this recipe combines roasted February squash with crispy bacon and aromatic sage. The smoky flavor from the bacon adds depth, while the fresh sage brings a herby earthiness to balance the sweetness of the squash. This puree is an excellent accompaniment to hearty meats or can be served as a rich, flavorful dip.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 4 slices bacon, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup chicken or vegetable broth
• 1 tablespoon butter (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed squash with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 30-35 minutes, or until tender and slightly caramelized.
3. While the squash roasts, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, reserving the rendered fat in the skillet.
4. In the same skillet, sauté the chopped sage in the bacon fat for 1-2 minutes until fragrant.
5. Once the squash is roasted, transfer it to a blender or food processor. Add the bacon, sage, and chicken broth, and blend until smooth.
6. For extra richness, add the butter and blend again. Taste and adjust seasoning with more salt, pepper, or bacon if needed.
7. Serve warm as a side dish or as a topping for roasted meats.

This February squash puree with bacon and sage is a rich and flavorful dish that combines the sweet and savory elements of squash with the smoky, crispy bacon and fragrant sage. The combination of these flavors creates a balanced, comforting dish that pairs well with a variety of meats, especially roasted pork or turkey. The bacon adds a delightful crunch, while the sage enhances the earthy undertones of the squash. This puree is a perfect option for anyone looking to elevate their squash dishes with a bit of savory indulgence.

Lemon Herb February Squash Puree

This bright and zesty February squash puree is infused with fresh lemon and herbs, making it a refreshing and vibrant dish. The tang of lemon and the subtle herbal notes from thyme and parsley balance the naturally sweet flavor of the squash, creating a perfect side dish for spring and summer meals. With its light, fresh taste, this puree pairs beautifully with grilled meats, seafood, or roasted vegetables.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• Juice and zest of 1 lemon
• Salt and pepper to taste
• ½ cup vegetable broth or water

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed squash with olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet.
3. Roast in the preheated oven for 30-35 minutes or until the squash is fork-tender and caramelized at the edges.
4. Transfer the roasted squash to a blender or food processor. Add the lemon juice, zest, and parsley, along with the vegetable broth or water. Blend until smooth.
5. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
6. Serve warm as a side dish or use it as a topping for roasted meats or fish.

The Lemon Herb February Squash Puree is a light and refreshing dish that highlights the natural sweetness of the squash while infusing it with bright, citrusy flavors. The combination of lemon and fresh herbs brings a lively, spring-like feel to this puree, making it a perfect addition to grilled fish, chicken, or even as a topping for roasted veggies. Its smooth texture and fresh taste will instantly elevate any meal, offering a delightful contrast to richer dishes.

Smoky Paprika February Squash Puree

This smoky paprika February squash puree brings a touch of warmth and smokiness to the naturally sweet squash, making it a bold and flavorful side dish. The paprika adds depth and complexity, while the creaminess of the squash creates a comforting base. This puree is perfect for pairing with barbecued meats, grilled sausages, or as a base for smoky soups.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth or water
• 1 tablespoon heavy cream (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed squash with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.
3. Roast the squash for 30-35 minutes until tender and slightly caramelized.
4. Once roasted, transfer the squash to a blender or food processor. Add the vegetable broth and blend until smooth.
5. If you prefer a creamier texture, add a tablespoon of heavy cream and blend again.
6. Taste and adjust seasoning with more paprika, salt, or pepper if desired.
7. Serve the puree warm, garnished with chopped parsley.

The Smoky Paprika February Squash Puree is a unique twist on a classic squash dish. The smoky depth from the paprika complements the natural sweetness of the squash, making it an ideal side dish for grilled meats or sausages. The creaminess of the puree adds a luxurious texture, and the fresh parsley garnish adds a pop of color. Whether served as a standalone side or incorporated into a smoky soup or stew, this puree is sure to bring bold flavors to your meal.

Parmesan and Garlic February Squash Puree

This savory February squash puree is made extra flavorful with the addition of roasted garlic and grated Parmesan cheese. The garlic infuses the squash with an aromatic richness, while the Parmesan adds a salty, umami finish. Perfect for pairing with roasted meats, as a side for pasta dishes, or as a creamy dip for bread, this puree is simple yet full of flavor.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 4 cloves garlic, peeled
• 1 tablespoon olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• ½ cup chicken or vegetable broth
• 1 tablespoon butter (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed squash and garlic cloves with olive oil, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 30-35 minutes until the squash is tender and caramelized and the garlic is soft and fragrant.
4. Transfer the roasted squash and garlic to a blender or food processor. Add the Parmesan cheese and chicken broth, and blend until smooth.
5. If you want a richer texture, add a tablespoon of butter and blend again.
6. Taste and adjust seasoning with additional salt, pepper, or Parmesan if desired.
7. Serve warm as a side dish or use as a base for soups, pasta sauces, or dips.

This Parmesan and Garlic February Squash Puree is a savory, creamy dish that brings together the rich flavors of roasted garlic and Parmesan cheese with the naturally sweet flavor of squash. The roasted garlic adds a deep, aromatic richness, while the Parmesan creates a satisfying umami kick. Whether used as a side dish, incorporated into pasta dishes, or served as a creamy dip, this puree is a versatile and comforting addition to any meal.

Sage and Brown Butter February Squash Puree

This rich and indulgent February squash puree is infused with the nutty flavor of brown butter and the earthy, aromatic essence of fresh sage. The combination of the caramelized butter and savory sage enhances the natural sweetness of the squash, creating a creamy, smooth dish that pairs perfectly with roasted meats or hearty fall meals. It’s a luxurious side that’s sure to impress at any dinner table.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 4 tablespoons butter
• 1 tablespoon fresh sage leaves, chopped
• Salt and pepper to taste
• ½ cup vegetable broth or water
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.
3. Roast for 30-35 minutes until the squash is tender and lightly caramelized.
4. While the squash roasts, melt the butter in a small saucepan over medium heat. Continue cooking the butter until it turns golden brown and releases a nutty aroma, about 3-4 minutes. Add the chopped sage and cook for an additional minute until fragrant.
5. Once the squash is roasted, transfer it to a blender or food processor. Add the browned butter and sage mixture along with the vegetable broth, and blend until smooth.
6. Taste and adjust seasoning with more salt or pepper if needed.
7. Serve warm as a side dish to roasted meats or autumn-inspired dishes.

The Sage and Brown Butter February Squash Puree is a decadent dish that elevates the natural sweetness of squash with the richness of browned butter and the herbal notes of sage. It’s perfect for fall and winter meals, adding a warm, comforting element to any plate. Whether paired with turkey, chicken, or even as a topping for pasta, this puree’s luxurious flavor profile will enhance your meal and impress your guests.

Spicy Harissa February Squash Puree

This bold and flavorful February squash puree is enhanced with the spicy kick of harissa, a North African chili paste that brings warmth and depth to the dish. The harissa’s heat is balanced by the smooth, sweet squash, creating a perfect balance of flavors. Ideal as a side dish or spread, this puree offers an exciting twist on traditional squash preparations, adding complexity and a bit of spice to your meal.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 1 tablespoon olive oil
• 1 tablespoon harissa paste (adjust based on spice preference)
• ½ cup vegetable broth or water
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.
3. Roast for 30-35 minutes, or until the squash is tender and caramelized.
4. Transfer the roasted squash to a blender or food processor. Add the harissa paste, vegetable broth, and lemon juice, and blend until smooth.
5. Taste and adjust seasoning with more harissa, salt, or lemon juice as desired.
6. Serve warm, garnished with chopped fresh cilantro, as a side dish or as a spread on bread or sandwiches.

The Spicy Harissa February Squash Puree is a bold and exciting dish that combines the natural sweetness of squash with the fiery, aromatic heat of harissa. The creamy texture of the puree is the perfect vessel for the vibrant, spicy flavors, creating a side dish that’s anything but ordinary. Whether served as a bold accompaniment to grilled meats, a spread for pita or bread, or a dip, this puree will add a fiery touch to your meals.

Roasted Garlic and Parmesan February Squash Puree

This savory February squash puree features the rich flavors of roasted garlic and Parmesan cheese, creating a perfectly balanced and indulgent side dish. The caramelized garlic adds a deep, aromatic flavor, while the Parmesan offers a salty, umami punch that enhances the sweetness of the squash. Simple yet flavorful, this puree is perfect for pairing with roasted meats or hearty vegetable dishes.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 1 head of garlic, peeled and cloves separated
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• ½ cup vegetable broth or cream
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed squash and garlic cloves with olive oil, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 30-35 minutes, or until the squash is fork-tender and the garlic is golden and soft.
4. Transfer the roasted squash and garlic to a blender or food processor. Add the Parmesan cheese and vegetable broth or cream, and blend until smooth.
5. Taste and adjust seasoning with more salt, pepper, or Parmesan if desired.
6. Serve warm as a side dish to roasted meats, pasta, or vegetable-based dishes.

The Roasted Garlic and Parmesan February Squash Puree is a comforting and flavorful dish that’s as easy as it is delicious. The roasted garlic adds depth and sweetness, while the Parmesan brings a savory richness to the squash. This puree is a great side dish for any meal, especially when paired with roasted meats, pasta, or even as a topping for pizza. The combination of garlic and Parmesan with the creamy squash creates a perfect harmony of flavors.

Coconut Curry February Squash Puree

This creamy and aromatic February squash puree is infused with coconut milk and curry spices, making it a rich and exotic side dish. The sweetness of the squash pairs wonderfully with the warm, fragrant notes of curry powder, turmeric, and ginger, while the coconut milk provides a silky smooth texture. Ideal for pairing with grilled meats, seafood, or even as a standalone vegetarian dish, this puree offers a delightful combination of flavors and textures.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• ½ teaspoon ground turmeric
• ½ teaspoon ground ginger
• 1 cup coconut milk
• Salt and pepper to taste
• 1 tablespoon lime juice (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed squash with olive oil, curry powder, turmeric, ginger, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 30-35 minutes until the squash is tender and slightly caramelized.
4. Transfer the roasted squash to a blender or food processor. Add the coconut milk and lime juice, and blend until smooth.
5. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired.
6. Serve warm, garnished with chopped cilantro, as a side dish or vegetarian main.

The Coconut Curry February Squash Puree is a warming and aromatic dish that brings an exotic twist to traditional squash preparations. The richness of coconut milk blends perfectly with the bold, earthy spices of curry, turmeric, and ginger, creating a puree that’s both comforting and exciting. This puree pairs beautifully with grilled meats, fish, or can even serve as a hearty vegetarian dish when paired with rice. The fresh cilantro garnish adds a bright, fresh contrast to the creamy, spiced flavors.

Maple Cinnamon February Squash Puree

This sweet and comforting February squash puree combines the natural sweetness of the squash with the warm flavors of maple syrup and cinnamon. It’s the perfect side dish for fall and winter meals, offering a cozy, slightly sweet contrast to savory main dishes. The addition of maple syrup and cinnamon enhances the squash’s flavor, making it an ideal accompaniment to roasted meats or a perfect stand-alone vegetarian side.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• Salt to taste
• ½ cup vegetable broth or water
• 1 tablespoon butter (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed squash with olive oil, maple syrup, cinnamon, and salt. Spread evenly on a baking sheet.
3. Roast for 30-35 minutes, or until the squash is tender and caramelized.
4. Transfer the roasted squash to a blender or food processor. Add the vegetable broth and blend until smooth.
5. For a richer texture, add a tablespoon of butter and blend again.
6. Taste and adjust seasoning with more maple syrup, cinnamon, or salt as desired.
7. Serve warm as a side dish with roasted meats, pork, or enjoy as a vegetarian option.

The Maple Cinnamon February Squash Puree is a warm and comforting dish that celebrates the sweetness of squash while enhancing it with maple syrup and cinnamon. This puree’s rich, sweet flavors make it a perfect accompaniment to roasted meats, especially pork or turkey, but it’s also delicious as a standalone vegetarian dish. The smooth, silky texture, combined with the comforting flavors, makes this puree a favorite for fall and winter meals.

Balsamic Roasted February Squash Puree

This tangy and savory February squash puree is made with balsamic vinegar, which adds a delightful depth of flavor and a slight sweetness to the roasted squash. The rich caramelization from the roasting process, combined with the acidity of the balsamic vinegar, creates a well-balanced and flavorful puree. It pairs wonderfully with roasted meats, especially beef or lamb, and adds a sophisticated touch to any meal.

Ingredients:

• 2 medium-sized February squashes, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• ½ cup vegetable broth
• Fresh thyme leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed squash with olive oil, balsamic vinegar, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 30-35 minutes, or until the squash is tender and caramelized.
4. Transfer the roasted squash to a blender or food processor. Add the vegetable broth and blend until smooth.
5. Taste and adjust seasoning with more balsamic vinegar, salt, or pepper if desired.
6. Serve warm, garnished with fresh thyme leaves, as a side dish to roasted meats or as part of a vegetable platter.

The Balsamic Roasted February Squash Puree offers a savory and tangy flavor profile that’s perfect for pairing with hearty, rich meats like beef or lamb. The balsamic vinegar adds complexity and a slight sweetness to the squash, enhancing its natural flavors. This puree’s smooth texture and deep, roasted flavors make it a sophisticated side dish that will elevate any meal. Whether served with a holiday roast or as a side to a casual weeknight dinner, it’s sure to be a crowd-pleaser.

Note: More recipes are coming soon!