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Butternut Squash Purée with Bacon

The secret ingredient in this silky smooth purée is a spoonful of our Glace de Poulet Gold, which adds a nice savory note. You could leave out the touch of maple syrup and go without the bacon crumbled on top of this addictive side dish, but why?


  • 3 tablespoons butter
  • 1 medium onion, diced
  • 1 3 1/2- to 4-pound butternut squash, peeled, seeded, and cut in 1-inch chunks
  • 1 tablespoon Glace de Poulet Gold® dissolved in 1 cup hot water
  • 3 tablespoons maple syrup
  • Salt and ground black pepper
  • 6-8 slices bacon, cooked and crumbled


  1. Melt the butter in a large pot over medium heat.  Add the onion and sauté until it's translucent, about 5 minutes.  Add the butternut squash and sauté until it just beginning to brown, 5-7 minutes.  Add the reconstituted Glace de Poulet Gold® and bring the mixture to a simmer.  Cover the pot, reduce the heat to low, and simmer until the squash is very tender, 25-30 minutes.
  2. Purée the vegetables with the maple syrup in a food processor or blender, reserving the cooking liquid.  Add the cooking liquid as needed to get the texture you want.  Season to taste with salt and pepper.
  3. Serve the purée topped with crumbled bacon.

Additional Tips

This purée can be made ahead and stored, covered, in the refrigerator.  Reheat gently and sprinkle with bacon just before serving.

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Classic French Stocks and Sauces