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.
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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!
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.
- 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.
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.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
How to Make Butternut Squash Puree
- Knife and cutting board
- Vegetable peeler
- Food processor or high-powered blender
- Storage containers
- 1 butternut squash
- 1 tsp olive oil
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the butternut squash by slicing off the stem and end, then cutting the squash crosswise at the base of the neck, right before it starts to curve out. Use a vegetable peeler to remove the skin, then cut each piece in half lengthwise. Use a spoon to remove and discard the seeds from the base pieces. Dice the squash into cubes.
- Spread the cubes out in a single layer on the baking sheet. Drizzle with olive oil, and toss with your hands until lightly coated. Roast for 25 to 30 minutes until tender.
- Remove from the oven, and transfer the roasted cubes into a food processor or high-powered blender. Pulse until smooth. Enjoy right away, or store in the fridge or freezer (instructions below).
- Refrigeration: Store in glass jars or airtight containers in the fridge for 7 to 10 days. Check for moisture or mold before using, but I’ve found that it lasts quite long in there.
- Freezing: Transfer to freezer bags or containers and store for up to 6 months. If you’re using bags, add a label and date, transfer the puree into a bag, then try to remove as much air as possible before sealing. Flatten the bag before placing onto a shelf in the freezer. It can also be helpful to freeze the puree in smaller containers or 1-cup portions, since you may not need the entire squash for recipes. These silicone 1-cup trays are very helpful. Thaw in the fridge before using, unless the dish calls for frozen squash puree.
- Serving: Use butternut squash puree in recipes, or serve it right after making as a side dish. I like to add melted butter, herbs, pine nuts, and/or goat cheese.
Enjoy! – Lizzie