Prep Time
20 Mins
Cook Time
18 Mins
Cool Time
15 Mins
Makes about 8 servings (4 1/2 cups)

We love frozen, already pureed butternut squash, but we don't recommend it for this recipe because it gives the mash a soupy consistency.


How to Make It

Step 1

Cut each squash lengthwise into 4 pieces; remove and discard seeds. Bring squash and salted water to cover to a boil in a Dutch oven; cook 15 to 18 minutes or until fork-tender. Drain and let cool 15 minutes. Peel squash, and cut into large pieces.

Step 2

Process squash, cream cheese, and next 3 ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed. Add cilantro, and pulse 5 to 6 times or until cilantro is chopped.

Step 3

Transfer squash mixture to a microwave-safe bowl. Microwave at HIGH 1 to 2 minutes or until thoroughly heated, stirring at 1-minute intervals.

Ratings & Reviews

tara31's Review

August 07, 2010
I used fat free cream cheese and doubled the chipotle for more heat. We made this into soup and it was fabulous - so rich and creamy it was hard to believe it was virtually fat free!

JeffAxelrod's Review

October 15, 2009
Very good; I would personally try peeling the squash beforehand with a vegetable peeler as I find that to be easier than handling mushy squash. It took a little over 20 minutes for my squash to get to fork tender. Be careful with the chipotle-- a little goes a long way! Also, make sure to put the squash into the food processor a little at a time to ensure it processes evenly.

maryjomomma's Review

December 03, 2008
This is so easy and so yummy.