Bariatric Butternut Squash Puree
Kenneth Cadieux
July 08, 2026
Bariatric Butternut Squash Puree is a bariatric-friendly, portion-controlled side dish built for life after weight loss surgery. This butternut squash puree recipe supports gastric sleeve (VSG), gastric bypass, and GLP-1 patients with high-protein, low-volume portions that satisfy without overfilling a post-op stomach.
Ingredients
- 1 Butternut Squash
- 1⁄4 Cup Olive Oil
- 1 Pinch Kosher Salt
- 1⁄4 Cup Fairlife Milk
- 1 Tablespoon (15g) unsalted butter
Directions
Step 1:
Start by cutting your butternut squash in half
Step 2:
Scooping them guts out!
Step 3:
Bush in a little olive oil
Step 4:
add a pinch of salt.
Step 5:
We’re cooking this in the oven at 425 for an hour. Roasting this with a little salt and olive oil brings out so much flavor! Pop this in an airtight container for up to 5 days! Hooray purée!
Bariatric Portion & Prep Tips
Protein-first eating drives success after bariatric surgery. The American Society for Metabolic and Bariatric Surgery recommends prioritizing protein at every meal and stopping at the first sign of fullness. Prepping butternut squash puree in a BariBowl portion-control container keeps servings post-op sized automatically.
Frequently Asked Questions
Is this Butternut Squash Puree recipe bariatric-friendly?
Yes — this butternut squash puree recipe is portion-controlled and protein-forward, designed for gastric sleeve, gastric bypass, and gastric band patients.
Can I eat butternut squash puree after gastric sleeve surgery?
Once your surgeon clears you for the soft or regular food phase, portion-controlled butternut squash puree fits well into a post-op bariatric diet.
How should I portion butternut squash puree after weight loss surgery?
Start with a half-cup serving, eat slowly, and stop at the first sign of fullness — a portion-control container like the BariBowl makes this automatic.
Related on BariBowl
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