Gordon Ramsay Butternut Squash Puree Recipe [+Tips]

Let me tell you about the first time I tried Gordon Ramsay’s butternut squash purée. It was a chilly fall evening. I had friends coming over for dinner and I wanted to make something rich and comforting. but also elevated. Ramsay’s version promised that restaurant-level smoothness with earthy, slightly sweet flavors. I was sold.

So what is this purée really?

• It’s a silky smooth side dish made primarily from roasted butternut squash
• It features warm spices, a touch of cream and deep caramelized flavors
• It’s a perfect side for seared scallops, roasted meats or even a Thanksgiving turkey
• Ramsay takes a restaurant-style approach, focusing on depth of flavor and perfect texture

It’s not baby food – this is luxurious, adult-level purée. Think velvety, buttery, slightly nutty, with a hint of sweetness and spice.

Gordon Ramsay Butternut Squash Puree Recipe

Ingredients Needed

The first time I shopped for this recipe, I assumed it would need exotic ingredients. But nope. Everything was already in my kitchen. That was a win.

Here’s what you’ll need:

• 1 Medium Butternut Squash

  • Peeled, deseeded and cubed. Go for one that feels heavy for its size. That means it’s full of flavor.

• 1-2 Tablespoons Olive Oil

  • For roasting and caramelizing

• 1 Small Onion Or Shallot

  • Adds savory depth

• 1 Garlic Clove

  • Roasted garlic makes everything better

• 1-2 Tablespoons Unsalted Butter

  • For that smooth, rich finish

• ¼ Cup Heavy Cream (or Double Cream)

  • Optional but totally worth it

• Salt And Pepper

  • Seasoning is key!

• Optional extras (Gordon sometimes uses them for extra punch):

  • Nutmeg – for warmth
  • Fresh thyme or sage. for an herby aroma
  • A pinch of cayenne. if you like a kick

Equipment Needed

When I made this purée for the first time, I used a potato masher. Big mistake. It tasted okay but looked like chunky applesauce. Texture is everything with this dish.

Here’s what actually works:

• Baking Tray Or Roasting Pan

  • To roast the squash until golden and soft

• Sharp Chef’s Knife & Vegetable Peeler

  • For prepping your squash without injury (trust me, squash fights back)

• Blender Or Food Processor

  • The only way to get that Ramsay-level smoothness

• Spatula Or Spoon

  • To scrape out every last bit

• Saucepan

  • To warm the purée before serving or reduce liquid if needed

Ingredient Science Spotlight

Okay – here’s where it gets geeky and fun. I love knowing why ingredients behave the way they do. It actually helps you cook better.

Let’s break it down:

• Butternut Squash

  • High in natural sugars. caramelizes beautifully when roasted
  • Starchy which gives the purée a creamy consistency even without cream

• Onions & Garlic

  • When roasted, their sharpness mellows and turns sweet
  • They act as natural umami boosters

• Butter & Cream

  • Fats coat your tongue. making flavors linger longer
  • Butter also adds a glossy finish (hello, Instagram-worthy plating)

• Nutmeg & Thyme

  • Nutmeg enhances sweetness without adding sugar
  • Thyme brings an earthy backbone that complements the squash

So yeah – this dish is simple but scientifically satisfying.

Instructions To Make Gordon Ramsay’s Butternut Squash Puree

The first time I followed this recipe step-by-step, my kitchen smelled like a five-star restaurant. You’ll love this part.

Step-by-step

1. Preheat The Oven To 400°F (200°C)

   • Get it nice and hot. Roasting is where the magic starts.

2. Prep The Squash

   • Peel, deseed and chop into 1-inch cubes

3. Toss With Olive Oil, Salt And Pepper

   • Add onions and garlic cloves to the mix

4. Roast For 30-40 Minutes

   • Until squash is soft and edges are slightly browned
   • Give it a toss halfway for even cooking

5. Transfer To Blender Or Food Processor

   • Don’t forget the roasted garlic. it’s pure gold

6. Add Butter And A Splash Of Cream

   • Start small, you can always add more

7. Blend Until Smooth

   • Scrape down the sides to make sure everything is incorporated

8. Taste And Season

   • Add nutmeg, thyme or a pinch of cayenne if using

9. Reheat Gently In A Saucepan If Needed

   • Stir constantly to prevent sticking

Done. Easy, right? And the result is chef’s kiss perfection.

Common Mistakes & Fixes

Let me save you from the trial-and-error I went through:

• Mistake: Undercooked Squash

  • Fix: If your cubes aren’t totally soft, they won’t blend properly. Roast longer or steam them briefly before blending.

• Mistake: Skipping The Seasoning

  • Fix: Taste as you go. Butternut squash needs salt to shine.

• Mistake: Over-blending

  • Fix: Pulse in the blender. Too much air can make the purée weirdly gluey.

• Mistake: Using Too Much Cream Or Butter At Once

  • Fix: Add in small amounts. You want silk, not soup.

• Mistake: Blending While Contents Are Too Hot

  • Fix: Let it cool a bit before blending. or blend in small batches with a vented lid

Smart Substitutions

There was one time I ran out of cream and really didn’t want to go to the store. I improvised. It worked. You’ve got options too.

• No Heavy Cream?

  • Use coconut cream for a vegan twist
  • Or Greek yogurt (adds tang and protein)
  • Or just more butter for a classic feel

• No Fresh Herbs?

  • Use dried thyme – just use less

• No Blender?

  • Use an immersion blender or even a potato ricer
  • Just know it might not be as smooth

• No Butternut Squash?

  • Try roasted carrots, sweet potatoes or pumpkin
  • Same concept, new flavors

FAQs

What Ingredients Do I Need For Gordon Ramsay’s Butternut Squash Puree?

You’ll need a butternut squash, butter, olive oil, garlic, vegetable stock, and salt and pepper for seasoning.

How Do I Make The Butternut Squash Puree Creamy?

To get a smooth and creamy texture, make sure to roast the squash until it’s soft. Then blend it with butter and a bit of stock until it’s silky.

Can I Add Other Spices To Gordon Ramsay’s Butternut Squash Puree?

Absolutely! You can add a pinch of nutmeg, cinnamon, or even some fresh herbs like sage to give it extra flavor.