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How to Make Butternut Squash Puree Recipe

How to Make Butternut Squash Puree Recipe
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5.2 from 14 reviews

A simple and versatile recipe for homemade butternut squash puree. Perfect for soups, baked goods, mac and cheese, or as a nutritious side dish. This puree has a smooth texture and rich, natural sweetness.

Ingredients

Scale

Ingredients

  • 2 to 2 1/2 pounds (900g to 1100g) butternut squash
  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF (190ºC) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Squash: Slice off both ends of the butternut squash. Use a vegetable peeler to remove the tough outer skin. Then slice the squash in half lengthwise and scoop out seeds and strings. Dice the peeled squash into small, evenly sized cubes for uniform cooking.
  3. Toss with Olive Oil and Bake: Toss the diced squash with 1 tablespoon of olive oil to enhance roasting and flavor. Spread the pieces evenly on the baking sheet and bake for 35 to 40 minutes until the squash is tender and easily pierced with a fork.
  4. Cool and Blend: Allow the roasted squash to cool for 10 to 15 minutes. In batches, transfer the squash to a food processor and blend until smooth, scraping the sides with a spatula as needed to incorporate all chunks.
  5. Strain for Extra Smoothness: For a refined texture ideal for baked goods, strain the puree through a fine mesh sieve using a spatula to press it through. This step removes fibrous bits and takes about 5 to 10 minutes. Discard any tough residue left in the strainer.
  6. Use or Store: Your butternut squash puree is now ready to be used in soups, mac and cheese, desserts, or as a nutritious addition to various dishes.

Notes

  • Roasting the squash enhances its sweetness and flavor compared to boiling.
  • Straining is optional but recommended for recipes requiring a silky smooth texture.
  • Store leftover puree in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Use freshly peeled and diced squash for best results to avoid bitterness.
  • You can add a pinch of salt or spices like cinnamon or nutmeg to the puree depending on your use.

Nutrition

Keywords: butternut squash puree, roasted squash, healthy puree, fall recipes, vegetarian side dish

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