Squash and sweet potato puree with parmesan cheese

  • Preparation 30 min
  • Cooking 1 h 25 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 1 small butternut squash cut in four, seeds removed
  • 1/2 buttercup squash, seeds removed
  • Olive oil
  • 1 large sweet potato, peeled and cut into cubes
  • 2 tablespoons butter
  • 1 large garlic clove, finely chopped
  • 1/2 cup 15% country-style cream
  • 1/2 cup grated fresh parmesan cheese
  • 1 pinch nutmeg
  • Salt and ground pepper



  • Preheat the oven to 400 °F.
  • In a large baking sheet, place squash flesh up. Sprinkle with a good drizzle of olive oil, season with salt and pepper generously and place in the oven. Cook for 1 hour, until the flesh is very tender. Cool for 15 minutes, remove the flesh and chop finely. Set aside.
  • In a saucepan filled with boiling salted water, cook the sweet potato for about 20 minutes or until it is ultra tender. Drain and set aside.
  • In a small saucepan over medium heat, melt butter and add garlic. Sauté for 2 to 3 minutes, stirring until garlic is lightly brown. Add the cream and stir. Keep warm.
  • Add squash and sweet potatoes in a saucepan over medium heat followed by 1/3 of the cream mixture and puree with a potato masher. Add another 1/3 cup of cream and continue to mix and mash for 1 minute. Finish with the rest of the cream and puree until smooth.
  • Add parmesan and nutmeg then cook, stirring for about 2 minutes, to melt the cheese. Serve with a stew, fish or your favorite roast!