Butternut Squash Puree
Learn how to make homemade butternut squash puree with this simple tutorial! Pureeing butternut squash is an excellent way to incorporate it into recipes or freeze it for later use. Plus, it’s really easy!
Equipment
- Baking dish (a sheet pan, casserole dish, or large cast iron skillet will work)
Ingredients
- butternut squash whole
- olive oil
Instructions
- Using a sharp knife, cut the stem of the squash off and carefully cut it in half.
- Scoop out the seeds and guts with a large spoon. Save the seeds for roasted butternut squash seeds.
- Drizzle a little olive oil over the cut side of the butternut squash, then place the squash cut side down on a baking sheet lined with parchment paper. Poke each half a few times with a fork.
- Bake at 350° F for around 45 minutes until fork tender. The cooking time will vary based on the size of your squash.
- Remove from the oven and allow to cool completely.
- Scoop the flesh out of the peel and place in the bowl of a food processor. Process until it’s a very smooth puree.
Notes
- Once it cools to room temperature, butternut squash puree can be kept in the fridge in an airtight container for 3-5 days. For longer-term storage, freeze it in a freezer-safe container like a glass jar or a freezer bag.
- You can use a potato masher or an immersion blender if you like, but it will leave a chunkier, less smooth puree.
Nutrition
Serving: 1ounceCalories: 15kcalCarbohydrates: 3gProtein: 0.3gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gSodium: 1mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 3014IUVitamin C: 6mgCalcium: 14mgIron: 0.2mg
Tried this recipe?Let us know how it was!