Name: How to Make Butternut Squash Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 butternut squash; 1 tsp olive oil

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Learn how to make butternut squash puree from roasted cubes. It’s so easy to do at home with a food processor or blender! This post also includes tips on storing, freezing, and using squash puree.

butternut squash puree in a glass jar on a counter next to food processor

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Hey there, Veg World! I’m popping in for a quick tutorial on how to make butternut squash puree at home.

I know that pumpkin is ALL the rage in the cooking world during the fall, but butternut squash puree is just as versatile. They can even be used interchangeably in some recipes.

You can add pureed butternut squash to muffins and breads, mix it into macaroni and cheese, or serve it as a side dish like you would mashed potatoes! It adds wonderful color and so much good nutrition to a meal.

Plus, this recipe is a good way to preserve that extra squash you have lying around before it goes bad. Food waste – begone! Let’s get started!

diced butternut squash cubes spread out on a baking sheet with parchment

Making Pureed Butternut Squash from Cubes

First, peel and dice your squash into cubes. To do this, slice off the end and stem, then cut the squash crosswise at the base of the neck, just before it curves out. Use a vegetable peeler to remove the skin, then cut each piece in half lengthwise.

Scoop out the seeds, and dice the squash into cubes. For more information, see my post and video on preparing butternut squash.

Next, spread the squash out on a baking sheet lined with parchment paper. Toss the cubes in some oil, and roast for ~25-30 minutes until tender. Transfer the cubes to a food processor or high-powered blender, and pulse until smooth.

roasted butternut squash cubes in a food processor on a counter

pureed butternut squash in a food processor on top of a counter

Expert Tips

Yield: One large squash will yield about three cups of puree.
Storage: Store butternut squash puree in an airtight container or glass jar in the fridge for 7 to 10 days. You can also transfer the puree to freezer bags or containers and keep it in the the freezer for up to six months. If you’re using bags, be sure to seal them tightly and squeeze out as much air as possible, then flatten the bags before storing. It can be helpful to freeze the puree in 1-cup portions, since a lot of recipes call for that amount. I like to use this silicone 1-cup freezer tray.
Serving: Butternut squash can be used in baked goods and added to pastas, but it also tastes delicious served as a mash. Drizzle it with melted butter, fresh herbs, goat cheese, and/or pine nuts for a seasonal side dish.

Now that you know how to make butternut squash puree, I’d love to hear how you use it! Let me know by leaving a comment below.

butternut squash puree in a glass jar next to a food processor

Recipes with Butternut Squash

My favorite way to used pureed butternut squash is in my Spiced Oat and Butternut Squash Muffins! If you’re in the mood for other variations of squash, check out the Garlic Lemon Butternut Squash Noodles and Shrimp or Whipped Butternut Squash Goat Cheese Dip.

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